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
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.
Yields
8 Servings