Name: Swiss Linguine Tart
Ingredients: 1/2 c Butter; 2 Garlic cloves; minced; 30 sl French bread; very thin; 3 tb Flour; 1 ts Salt; 1 ds Nutmeg; 1 ds Pepper; 2 1/2 c Milk; 1/4 c Grated parmesan cheese; 2 lg Eggs; beaten; 2 c Shredded Swiss cheese; (8 ounces); 12 oz Fresh linguine; cooked and drained; 1/3 c Chopped green onions; 1 ts Dried basil; 1 lg Tomato

I was weeping in the most bitter contrition of my heart, when I heard the voice of children from a neighboring house chanting, “Take up and read; take up and read.” I could not remember ever having heard the like, so checking the torrent of my tears, I arose, interpreting it to be no other than a command from God to open the book and read the first chapter I should find. Eagerly then I returned to the place where I had laid the volume of the apostle. I seized, opened, and in silence read that section on which my eyes first fell: “Not in revelry and drunkenness, not in licentiousness and lewdness, not is strife and envy; but put on the Lord Jesus Christ, and make no provision for the flesh, to fulfill its lusts.” No further would I read, nor did I need to. For instantly at the end of this sentence, it seemed as if a light of serenity infused into my heart and all the darkness of doubt vanished away.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swiss	Casseroles, Pasta	8	Servings

INGREDIENTS

1/2	c	Butter
2		Garlic cloves; minced
30	sl	French bread; very thin
3	tb	Flour
1	ts	Salt
1	ds	Nutmeg
1	ds	Pepper
2 1/2	c	Milk
1/4	c	Grated parmesan cheese
2	lg	Eggs; beaten
2	c	Shredded Swiss cheese; (8 ounces)
12	oz	Fresh linguine; cooked and drained
1/3	c	Chopped green onions
1	ts	Dried basil
1	lg	Tomato

INSTRUCTIONS

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 1 1/4 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 3/4 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@juno.com (William S Mann) on Jan 1,
1998

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