"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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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