Recipe(tried): Swiss Linguini Tart
MenusHello Everyone,
Tonight we will be dining on Swiss Linguini Tart, Mixed Greens Salad with Vinaigrette Dressing, Sliced Fresh Farmstand Tomatoes, and Ginger-Almond Iced Tea. Enjoy!
This recipe is from my good friend Stevie up in the Panhandle, who served this at a dinner and I had to have the recipe. It is absolutely delicious and fun to make.
SWISS LINGUINI TART
Makes 8 servings
1/2 cup butter, divided use
2 cloves garlic, minced
30 thin slices French bread
3 Tbsp. flour
1 tsp. salt
1/4 tsp. ground white pepper
Dash ground nutmeg
2 1/2 cups milk
1/2 cup grated Parmesan cheese
2 eggs, beaten
8 oz. linguini, cooked and drained
2 cups shredded Swiss cheese (8 oz.), divided use
1/3 cup sliced scallions
2 Tbsp. minced fresh basil (or 1 tsp. dried basil)
2 plum tomatoes, cut lengthwise into eighths
Melt 1/4 cup butter; add garlic and cook 1 minute. Brush a 10-inch pie plate with this mixture. Line the bottom and sides of the plate with the bread allowing 1-inch overhang. Brush bread with remaining garlic mixture.
Bake at 400 degrees F for 5 minutes.
Melt remaining 1/4 cup butter, stir in flour, salt, pepper and nutmeg. Gradually stir in the milk and cook till thick. Add Parmesan and mix well.
Stir some of the sauce into the beaten eggs and then stir the egg mixture back into the sauce. Mix well and set aside.
Combine linguini, 1 1/4 cups of the Swiss cheese, scallions and basil in a large bowl. Pour sauce over the linguini, tossing to coat.
Pour into the crust and arrange tomato slices on top. Sprinkle with the remaining 3/4 cup Swiss cheese.
Bake at 350 degrees F or 25 minutes. Let stand 5 minutes before slicing.
Tonight we will be dining on Swiss Linguini Tart, Mixed Greens Salad with Vinaigrette Dressing, Sliced Fresh Farmstand Tomatoes, and Ginger-Almond Iced Tea. Enjoy!
This recipe is from my good friend Stevie up in the Panhandle, who served this at a dinner and I had to have the recipe. It is absolutely delicious and fun to make.
SWISS LINGUINI TART
Makes 8 servings
1/2 cup butter, divided use
2 cloves garlic, minced
30 thin slices French bread
3 Tbsp. flour
1 tsp. salt
1/4 tsp. ground white pepper
Dash ground nutmeg
2 1/2 cups milk
1/2 cup grated Parmesan cheese
2 eggs, beaten
8 oz. linguini, cooked and drained
2 cups shredded Swiss cheese (8 oz.), divided use
1/3 cup sliced scallions
2 Tbsp. minced fresh basil (or 1 tsp. dried basil)
2 plum tomatoes, cut lengthwise into eighths
Melt 1/4 cup butter; add garlic and cook 1 minute. Brush a 10-inch pie plate with this mixture. Line the bottom and sides of the plate with the bread allowing 1-inch overhang. Brush bread with remaining garlic mixture.
Bake at 400 degrees F for 5 minutes.
Melt remaining 1/4 cup butter, stir in flour, salt, pepper and nutmeg. Gradually stir in the milk and cook till thick. Add Parmesan and mix well.
Stir some of the sauce into the beaten eggs and then stir the egg mixture back into the sauce. Mix well and set aside.
Combine linguini, 1 1/4 cups of the Swiss cheese, scallions and basil in a large bowl. Pour sauce over the linguini, tossing to coat.
Pour into the crust and arrange tomato slices on top. Sprinkle with the remaining 3/4 cup Swiss cheese.
Bake at 350 degrees F or 25 minutes. Let stand 5 minutes before slicing.
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