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Wisconsin Swiss Linguine Tart Recipe

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This recipe for Wisconsin Swiss Linguine Tart, by , is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deidrea McGlown


French Bread
1/2 cup butter, divided
2 cloves garlic, finely chopped
8 oz fresh linguine
3 tablespoons AP flour
1 teaspoon salt
1/4 teaspoon white pepper
Dash ground nutmeg
2 1/2 cups milk
1/4 cup grated Wisconsin Parmesan cheese, divided
2 eggs beaten
2 cups (8 oz) shredded Wisconsin Swiss cheese, divided
1/3 cup sliced green onions
2 tablespoons minced fresh basil or 1 teaspoon dry basil leaves, crushed
2 plum tomatoes, each cut lengthwise into eights

Preheat oven to 400.
Cut French bread crosswise with a serrated knife into 30 (1/4") slices.
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 better, allowing up to 1 inch overhang. Brush bread with remaining butter mixture. Bake 5 minutes or until lightly browned. Reduce over temperature to 350.
Cook pasta in large pot of salted water 1 to 2 minutes just until tender. Drain.
Melt remaining 1/4 cup butter in medium saucepan over medium saucepan over medium heat. Stir in flour, salt, pepper and nutmeg. Gradually stir milk; cook, stirring constantly, until thickened. Add Parmesan cheese, Stir some of the sauce into eggs, then stir back into sauce. Set aside.
Combine liguine, 1 1/4 cups Swiss cheese, onions and basil in large bowl. Pour sauce over linguine mixture; toss to coat. Pour mixture into crust. Arrange tomatoes on top; sprinkle with remaining 3/4 cup Swiss cheese. Bake in 350 oven for 25 minutes or until warm; let stand 5 minutes before cutting.

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