Wisconsin Gruyère Linguine Tart

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Wisconsin Cheese


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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

Dash nutmeg

21/2 cups milk

1/4 cup (about 1 ounce) grated Parmesan cheese

2 eggs beaten

8 ounces fresh linguine, cooked, drained

1 cup (4 ounces) shredded Gruyère cheese

1 cup (4 ounces) shredded baby Swiss cheese

1/3 cup green onion slices

2 tablespoons minced fresh basil or 2 teaspoons dried basil, crushed

2 plum tomatoes

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