1/2 c. butter
2 garlic cloves, minced
30 paper-thin French bread slices
3 Tbsp. flour
1 tsp. salt
1/4 tsp. white pepper
2 1/2 c. milk
1/4 c. (3/4-oz.) grated Wisconsin Parmesan cheese
2 eggs, beaten
8-oz. fresh linguine, cooked, drained
2 c. (8-oz.) shredded Chalet Swiss Cheese
1/3 c. green onion slices
2 Tbsp. minced fresh basil
2 plum tomatoes
Melt 1/4 cup butter. Add garlic; cook 1 minute. Brush 10 inch pie plate with butter mixture; line bottom and sides with bread, allowing bread to come 1 inch over sides. Brush bread with remaining butter mixture. Bake at 400° F for 5 minutes or until lightly browned. Set aside. Melt 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 sauce into eggs; stir into sauce. Pour over combined linguine, 1 1/4 cup Swiss cheese, green onion and basil; mix well. Pour into crust. Cut each tomato lengthwise into eight slices; place on tart. Sprinkle with remaining Swiss cheese. Bake at 350° F for 25 minutes or until warm. Let stand 5 minutes.
Makes 8 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.