| 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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