tablespoons minced fresh basil or 2 teaspoons dried basil, crushed
2
plum tomatoes
Melt 1/4 cup butter. Add garlic; cook 1 minute. Brush 10-inch pie plate with butter mixture; line bottom and sides with bread, allowing bread to come 1 inch over sides. Brush bread with remaining butter mixture. Bake at 400°F for 5 minutes or until lightly browned. Set aside.
Melt 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. Stir in remaining sauce.
Toss 1-1/4 cups Swiss cheese with linguine, green onions and basil. Pour sauce over linguine mixture; mix well. Pour into crust. Cut each tomato lengthwise into eight slices; place on tart. Sprinkle with remaining 3/4 cup Swiss cheese. Bake at 350°F for 25 minutes or until warm. Let stand 5 minutes.
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