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Fontina and Grape Tart

  • 8servings
  • 344calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, P
MineralsFluorine, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 recipe Pastry Dough

  2. 1 1/4 cup(s) (about 5 ounces) goat's-milk fontina , cut into 1/2-inch cubes 1 1/4 cup(s) seedless red grapes , halved 6 tablespoon(s) all-purpose flour

  3. 1 cup(s) whole milk

  4. 2 tablespoon(s) light brown sugar

  5. 2 tablespoon(s) yellow cornmeal

  6. 3 large eggs , lightly beaten

  7. 1 teaspoon(s) chopped fresh rosemary

Instructions Jump to Ingredients ↑

  1. Bake the crust: Preheat oven to 350 degrees F. Roll the pastry dough out to a 12-inch circle and place in a 10-inch quiche dish. Cover the crust with parchment paper and dried beans or pie weights and bake in the oven until crisp and golden -- about 30 minutes.

  2. Assemble the tart: Top the crust with the cheese and grapes and set aside. Whisk the flour and milk together in a medium bowl. Add 1 tablespoon brown sugar, cornmeal, and eggs, whisking until combined, and pour over the tart. Sprinkle with the remaining tablespoon of brown sugar and rosemary and bake until set -- about 50 minutes. Check crust toward end of cooking time and if very brown, cover the edges with foil and continue to cook. Let cool on a wire rack until just warm and serve immediately.

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