Swiss Linguine Tart
This delicious Swiss cheese and linguine tart was created by Chef Michael Hove.
1/2 cup butter
2 garlic cloves, minced
30 paper-thin French bread slices
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
2 1/2 cups milk
1/4 cup (3/4 ounce) grated Wisconsin Parmesan cheese
2 large eggs, beaten
8 ounces fresh linguine, cooked, drained
2 cups (8 ounces) shredded Wisconsin Swiss cheese
1/3 cup green onion slices
2 tablespoons minced fresh basil
2 plum tomatoes
- Melt 1/4 cup butter. Add garlic; cook 1 minute.
- Brush 10-inch pie plate with butter/garlic mixture; line bottom and sides with bread, allowing bread to come 1-inch over sides. Brush bread with remaining butter/garlic mixture.
- Bake in a preheated oven at 400°F (205°C) 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 eggs into sauce. Pour over combined linguine, 1 1/4 cups 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 in a preheated oven at 350°F (175°C) for 25 minutes or until warm. Let stand 5 minutes.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.