Instructions: 1. Preheat oven to 350 oF.

2. 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.

3. 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 oF for 45 minutes or until set; let cool on a wire rack

Yield: 8 servings.

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