1/2 cup Butter
2 Garlic cloves, minced
30 slice French bread, very thin
3 tbsp Flour
1 tsp Salt
1 dash Nutmeg
1 dash Pepper
2 1/2 cup Milk
1/4 cup Grated parmesan cheese
2 large Eggs, beaten
2 cup Shredded Swiss cheese, (8 ounces)
12 oz Fresh linguine, cooked and drained
1/3 cup Chopped green onions
1 tsp Dried basil
1 large Tomato
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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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