Swiss linguine tart
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 2 | Garlic cloves; minced | |
| 30 | slices | French bread; very thin |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| 1 | dash | Nutmeg |
| 1 | dash | Pepper |
| 2½ | cup | Milk |
| ¼ | cup | Grated parmesan cheese |
| 2 | larges | Eggs; beaten |
| 2 | cups | Shredded Swiss cheese; (8 ounces) |
| 12 | ounces | Fresh linguine; cooked and drained |
| ⅓ | cup | Chopped green onions |
| 1 | teaspoon | Dried basil |
| 1 | large | Tomato |
Directions
Melt butter and add garlic. Brush bread slices with garlic butter and line 10" pie plate with slices. Bake at 350 for 5 minutes or until lightly browned. Set aside. Put remaining butter in saucepan over low heat. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until thickened. Remove from heat; add Parmesan cheese. Stir small amount of sauce into eggs; mix well. Add 1¼ cups Swiss cheese, green onion and basil. Pour sauce over linguine and mix well. Pour into crust. Cut tomato into thin wedges and place on tart. Sprinkle with remaining ¾ cup cheese.
Bake at 350 for 25 minutes or until warm. Let stand about 5 minutes before slicing.
NOTES : This can be made ahead, refrigerated, and baked later.
Recipe by: Carol Mann
Posted to KitMailbox Digest by wsmann@... (William S Mann) on Jan 1, 1998