1/4 pound (1 stick) butter, divided
2 garlic cloves, minced
30 very thin slices of French
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
2 1/2 cups milk
1/4 cup (about 1 ounce) Wisconsin parmesan cheese, grated
2 eggs beaten
8 ounces fresh linguine, cooked, drained
1 cup (4 ounces) shredded alpine-style cheese
1 cup (4 ounces) shredded Wisconsin baby swiss cheese
1/3 cup green onion slices
2 tablespoons minced fresh basil or 2 teaspoons dried basil, crushed
2 plum tomatoes
Preheat the 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.
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.
Combine the alpine-style 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.