CHEESY LINGUINE TART

½ cup butter, divided
2 cloves garlic, minced
30 thin French bread slices
3 T. all-purpose flour
1 t. salt
¼ t. white pepper
Dash of ground nutmeg
2 ½ cups milk
¼ grated Parmesan
2 eggs, beaten
8 oz. linguine, cooked and drained
2 cups shredded Mozzarella, divided
1/3 cup sliced green onions
2 T. minced fresh basil
2 plum tomatoes, each cut lengthwise into eighths

Melt ¼ cup butter in small saucepan over medium heat. Add garlic; cook 1 minute. Brush 10-inch pie plate with butter mixture. Line bottom and side of pie plate with bread, allowing 1-inch overhang. Brush bread with remaining butter mixture and back in preheated 400-degree oven for 5 minutes or until lightly browned.

Melt remaining ¼ cup butter in medium saucepan over low heat. Stir in flour and seasonings. Gradually stir in milk; cook, stirring constantly, until thickened. Add Parmesan. Stir some of the sauce into the eggs; stir back into the sauce. Set aside.

Combine linguine, 1 ¼ cups Mozzarella, onions and basil in large bowl. Pour sauce over linguine mixture; toss to coat. Pour into crust. Arrange tomatoes on top; sprinkle with remaining ¾ cup Mozzarella. Bake in preheated 350-degree oven 25 minutes or until warm; let stand for 5 minutes. Serve.