Wisconsin Swiss Linguine Tart Recipe
Wisconsin Swiss Linguine Tart is a delicious recipe which you will love to serve to your friends and family. This is something which I tried on my last weekend party and it was a great hit. So, why dont you try the same and share your experience with us!
Ingredients
| Butter | 1/2 Cup (16 tbs), divided | |
| Garlic | 2 Clove (5gm), minced | |
| 30 thin French bread slices | ||
| All purpose flour | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Dash ground nutmeg | ||
| Milk | 2 1/2 Cup (16 tbs) | |
| 1/4 cup grated Wisconsin Parmesan cheese | ||
| Eggs | 2 , beaten | |
| Linguine | 8 Ounce, cooked, drained | |
| Shredded Swiss cheese | 2 Cup (16 tbs), divided | |
| Green onions | 1/3 Cup (16 tbs), sliced | |
| 2 tablespoons minced fresh basil or 1 teaspoon dried basil leaves, crushed | ||
| 2 plum tomatoes, each cut lengthwise into eights | ||
Directions
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 bread, allowing up to 1-inch overhang.
Brush bread with remaining butter mixture.
Bake in preheated 400°F. oven 5 minutes or until lightly browned.
Melt remaining 1/4 cup butter in medium saucepan over low heat.
Stir in flour and seasonings.
Gradually stir in milk; cook, stirring constantly, until thickened.
Add Parmesan cheese.
Stir some of the sauce into eggs; stir back into sauce.
Set aside.
Combine linguine, 1 1/4 cups of the Swiss cheese, onions and basil in 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 in preheated 350°F.oven 25 minutes or until warm; let stand 5 minutes.
Garnish as desired.
Add garlic; cook 1 minute.
Brush 10-inch pie plate with butter mixture.
Line bottom and side of pie plate with bread, allowing up to 1-inch overhang.
Brush bread with remaining butter mixture.
Bake in preheated 400°F. oven 5 minutes or until lightly browned.
Melt remaining 1/4 cup butter in medium saucepan over low heat.
Stir in flour and seasonings.
Gradually stir in milk; cook, stirring constantly, until thickened.
Add Parmesan cheese.
Stir some of the sauce into eggs; stir back into sauce.
Set aside.
Combine linguine, 1 1/4 cups of the Swiss cheese, onions and basil in 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 in preheated 350°F.oven 25 minutes or until warm; let stand 5 minutes.
Garnish as desired.
Chef
