Grape And Currant Tart With Fontina Cheese Recipe
Ingredients
| Boiling water | 1/2 Cup (16 tbs) | |
| Currants | 1/4 Cup (16 tbs), dried | |
| White bread slice | 6 | |
| Vegetable cooking spray | ||
| Skim milk | 1 1/2 Cup (16 tbs), divided | |
| Fontina Cheese | 1 1/4 Cup (16 tbs), diced | |
| 1 1/4 cups seedless red grapes, halved | ||
| All purpose flour | 2 Tablespoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Yellow cornmeal | 2 Tablespoon | |
| 1 teaspoon grated lemon rind | ||
| 3 egg whites, lightly beaten | ||
| 1 egg, lightly beaten | ||
| Extra virgin olive oil | 1 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Rosemary | 2 Teaspoon, chopped | |
Directions
Preheat oven to 350°.
Combine boiling water and currants; let stand 15 minutes.
Drain and set aside.
Trim crusts from bread; discard crusts.
Cut each slice into 4 triangles; arrange triangles in a single layer in a 10-inch quiche dish coated with cooking spray.
Pour 1/2 cup milk over bread; let stand 5 minutes.
Top with currants, cheese, and grapes.
Place flour in a bowl, and gradually add remaining 1 cup milk, stirring with a wire whisk until blended.
Stir in 1/3 cup sugar, cornmeal, lemon rind, egg whites, and egg; pour over tart.
Drizzle oil over tart, and sprinkle with 1 tablespoon sugar and rosemary.
Bake at 350° for 45 minutes or until set; let cool on a wire rack.
Combine boiling water and currants; let stand 15 minutes.
Drain and set aside.
Trim crusts from bread; discard crusts.
Cut each slice into 4 triangles; arrange triangles in a single layer in a 10-inch quiche dish coated with cooking spray.
Pour 1/2 cup milk over bread; let stand 5 minutes.
Top with currants, cheese, and grapes.
Place flour in a bowl, and gradually add remaining 1 cup milk, stirring with a wire whisk until blended.
Stir in 1/3 cup sugar, cornmeal, lemon rind, egg whites, and egg; pour over tart.
Drizzle oil over tart, and sprinkle with 1 tablespoon sugar and rosemary.
Bake at 350° for 45 minutes or until set; let cool on a wire rack.
Chef
