Wisconsin Swiss Linguine Tart
|Butter||1⁄2 Cup (8 tbs), divided|
|Garlic||2 Clove (10 gm), minced|
|Thin french bread slices||30|
|All purpose flour||3 Tablespoon|
|Pepper white||1⁄4 Teaspoon|
|Ground nutmeg||1 Dash|
|Milk||2 1⁄2 Cup (40 tbs)|
|Grated wisconsin parmesan cheese||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Linguine||8 Ounce, cooked, drained|
|Shredded wisconsin swiss cheese||8 Ounce, divided (2 Cups)|
|Sliced green onions||1⁄3 Cup (5.33 tbs)|
|Minced fresh basil/1 teaspoon dried basil leaves, crushed||2 Tablespoon|
|Plum tomatoes||2 , each cut lengthwise into eights|
Melt 1/4 cup butter in small saucepan over medium heat.
Add garlic; cook 1 minute.
Brush 10-inch pie plate with butter mixture.
Line bottom and side of pie plate with bread, allowing up to 1-inch overhang.
Brush bread with remaining butter mixture.
Bake in preheated 400°F. oven 5 minutes or until lightly browned.
Melt remaining 1/4 cup butter in medium saucepan over low heat.
Stir in flour and seasonings.
Gradually stir in milk; cook, stirring constantly, until thickened.
Add Parmesan cheese.
Stir some of the sauce into eggs; stir back into sauce.
Combine linguine, 1 1/4 cups of the Swiss cheese, onions and basil in large bowl.
Pour sauce over linguine mixture; toss to coat.
Pour into crust.
Arrange tomatoes on top; sprinkle with remaining 3/4 cup Swiss cheese.
Bake in preheated 350°F.oven 25 minutes or until warm; let stand 5 minutes.
Garnish as desired.