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

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