Grape-And-Currant Tart With Fontina Cheese

• 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

1. Preheat oven to 350u0b0.
2. Combine boiling water and currants; let stand 15 minutes. Drain and set aside.
3. 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.
4. 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 350u0b0 for 45 minutes or until set; let cool on a wire rack.

boiling water, currants, white bread, vegetable cooking spray, milk, fontina cheese, red grapes, flour, sugar, yellow cornmeal, lemon rind, egg whites, egg, extravirgin olive oil, sugar, fresh rosemary

Taken from www.myrecipes.com/recipe/grape-and-currant-tart-with-fontina-cheese (may not work)