 Wisconsin Swiss Linguine Tart
Makes 8 servings
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Image © Publications International, Ltd.
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Wisconsin Swiss Linguine Tart
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Ingredients
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1/2
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cup butter, divided
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2
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cloves garlic, minced
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30
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thin French bread slices
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3
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tablespoons flour
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1
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teaspoon salt
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1/4
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teaspoon white pepper
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Dash nutmeg
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2-1/2
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cups milk
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1/4
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cup grated Wisconsin Parmesan cheese (3/4 ounce)
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2
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eggs, beaten
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2
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cups (8 ounces) shredded Wisconsin Baby Swiss cheese
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8
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ounces fresh linguine, cooked, drained
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1/3
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cup green onion slices
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2
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tablespoons minced fresh basil or 2 teaspoons dried basil, crushed
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2
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plum tomatoes
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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.
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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.
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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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© Wisconsin Milk Marketing Board
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Printed
from fbnr.com
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