Linguine Tart

Linguine Tart

prep time

minutes
cook time

minute
servings
8

Ingredients

















Cooking Instructions

1

Heat oven to 350°F. Melt 1/4 cup of the butter in a saucepan over medium heat. Add the garlic; cook 1 minute. Brush a 10-inch plate with the butter mixture; then line the bottom and sides with the bread, allowing the bread to come 1 inch over the sides. Brush the bread with the remaining butter mixture. Bake for 5 minutes or until lightly browned. Set aside.


2

Melt the remaining butter in a saucepan over low heat. Blend in the flour and seasonings. Gradually add the milk and cook, stirring constantly, until thickened. Remove from the heat; add the parmesan. Stir a small amount of this sauce into the eggs; mix well, and add the remaining sauce.


3

Combine the alpine-style cheese and baby Swiss and toss 1 1/4 cups of the combined cheeses with the linguine, green onion, and basil, in a large bowl. Pour the sauce over the linguine mixture; mix well. Pour into the crust. Cut each tomato lengthwise into eight slices; place on top of the tart. Sprinkle with the remaining 3/4 cup cheese. Bake for 25 minutes. Let stand 5 minutes before serving.


Ingredients

















Cooking Instructions

1

Heat oven to 350°F. Melt 1/4 cup of the butter in a saucepan over medium heat. Add the garlic; cook 1 minute. Brush a 10-inch plate with the butter mixture; then line the bottom and sides with the bread, allowing the bread to come 1 inch over the sides. Brush the bread with the remaining butter mixture. Bake for 5 minutes or until lightly browned. Set aside.


2

Melt the remaining butter in a saucepan over low heat. Blend in the flour and seasonings. Gradually add the milk and cook, stirring constantly, until thickened. Remove from the heat; add the parmesan. Stir a small amount of this sauce into the eggs; mix well, and add the remaining sauce.


3

Combine the alpine-style cheese and baby Swiss and toss 1 1/4 cups of the combined cheeses with the linguine, green onion, and basil, in a large bowl. Pour the sauce over the linguine mixture; mix well. Pour into the crust. Cut each tomato lengthwise into eight slices; place on top of the tart. Sprinkle with the remaining 3/4 cup cheese. Bake for 25 minutes. Let stand 5 minutes before serving.


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