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Categories:
boiling water currants white bread vegetable cooking spray milk Fontina cheese red grapes flour sugar yellow cornmeal lemon rind egg whites egg extra-virgin olive oil sugar fresh rosemary
Viewed: 1 - Published at: 8 years agoIngredients
- 1/2 cup boiling water
- 1/4 cup dried currants
- 6 (3/4-ounce) slices white bread
- Vegetable cooking spray
- 1 1/2 cups skim milk, divided
- 1 1/4 cups (5 ounces) diced fontina cheese
- 1 1/4 cups seedless red grapes, halved
- 2 tablespoons all-purpose flour
- 1/3 cup sugar
- 2 tablespoons yellow cornmeal
- 1 teaspoon grated lemon rind
- 3 egg whites, lightly beaten
- 1 egg, lightly beaten
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon sugar
- 2 teaspoons chopped fresh rosemary
Method
- 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; place 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.
