Recipe - Swiss Linguine Tart

One half cup Butter
2 Garlic cloves; minced
30 sl French bread; very thin
3 tablespoon Flour
1 teaspoon Salt
1 ds Nutmeg
1 ds Pepper
2 One half cup Milk
One fourth cup Grated parmesan cheese
2 lg Eggs; beaten
2 cup Shredded Swiss cheese; (8
ounces)
12 ounce Fresh linguine; cooked and
drained
1/3 cup Chopped green onions
1 teaspoon Dried basil
1 lg Tomato

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 One fourth 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 Three fourths 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