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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1/2 cup butter, divided
2 cloves garlic
30 thin slices French bread
3 tbsp flour
1 tsp salt
1/4 tsp white pepper
Dash ground nutmeg
2 1/2 cups milk
1/4 cup grated parmesan cheese
2 eggs, beaten
8 oz linguine, cooked and drained
2 cups shredded Swiss cheese, divided
1/3 cup sliced green onions
1 tsp dried basil leaves, crushed
2 plum tomatoes, each cut lengthwise into eighths
Melt 1/4 cup butter in a small saucepan over medium heat. Add garlic; cook one minute. Brush 10 inch pie plate with butter mixture. Line bottom and side of pie plate with bread, allowing 1 inch overhang. Brush bread with butter mixture. Bake at 400 for 5 minutes or until lightly browned.
Melt remaining 1/4 cup butter in a saucepan over low heat. Stir in flour, salt, pepper and ground nutmeg. Gradually stir in milk; cook, stirring constantly until thickened. Add parmesan cheese. Stir some of the sauce into eggs; then add back into the sauce; mix well. Set aside.
Combine linguine, 1 1/4 cups Swiss cheese, onion and basil in a 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 at 350 for 25 minutes or until warm; let stand 5 minutes.
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SWISS LINGUINE TART
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1/2 cup butter, divided
2 cloves garlic
30 thin slices French bread
3 tbsp flour
1 tsp salt
1/4 tsp white pepper
Dash ground nutmeg
2 1/2 cups milk
1/4 cup grated parmesan cheese
2 eggs, beaten
8 oz linguine, cooked and drained
2 cups shredded Swiss cheese, divided
1/3 cup sliced green onions
1 tsp dried basil leaves, crushed
2 plum tomatoes, each cut lengthwise into eighths
Melt 1/4 cup butter in a small saucepan over medium heat. Add garlic; cook one minute. Brush 10 inch pie plate with butter mixture. Line bottom and side of pie plate with bread, allowing 1 inch overhang. Brush bread with butter mixture. Bake at 400 for 5 minutes or until lightly browned.
Melt remaining 1/4 cup butter in a saucepan over low heat. Stir in flour, salt, pepper and ground nutmeg. Gradually stir in milk; cook, stirring constantly until thickened. Add parmesan cheese. Stir some of the sauce into eggs; then add back into the sauce; mix well. Set aside.
Combine linguine, 1 1/4 cups Swiss cheese, onion and basil in a 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 at 350 for 25 minutes or until warm; let stand 5 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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