Side Pannel
Swiss Linguine Tart
Swiss Linguine Tart
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles, Pasta
Ingredients List
- 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
Directions
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.
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.
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