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Cook'n with Betty Crocker 
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Swiss Capellini Tart |
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Serves: 6 Print this RecipeTry serving this attractive tart for brunch with your favorite fresh fruit. 1 cup Bechamel Sauce: see recipe 4 ounces uncooked capellini (angel hair) pasta 18 slices French bread, about 1/4 inch thick 2 tablespoons margarine or butter or spread, softened 3/4 cup shredded Swiss cheese (3 ounces) 2 tablespoons chopped fresh or 2 tsp dried basil leaves 3 Roma (plum) tomatoes, chopped (1 cup) 1/4 cup sliced green onions (3 medium) 2 tablespoons grated Parmesan cheese or Romano Heat oven to 400°. Prepare Béchamel Sauce. Cook and drain pasta as directed on package. Brush bread with margarine. Line bottom and sides of pie plate, 10x1 1/2 inches, with bread, slightly overlapping slices. Bake about 10 minutes or until light brown. Reduce oven temperature to 350°. Stir Swiss cheese and 1 tablespoon of the basil into sauce. Toss sauce and pasta. Spoon into baked crust. Mix tomatoes, green onions and remaining 1 tablespoon basil. Sprinkle with Romano cheese. Bake 15 to 20 minutes or until heated through. Let stand 5 minutes before cutting. Béchamel Sauce 1 tablespoon margarine, butter or spread 1 cup skim milk 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon butter-flavored sprinkles Heat margarine in 1 1/2-quart saucepan over medium heat until melted and bubbly. Shake milk, flour, salt and pepper in tightly covered container. Gradually stir into margarine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in butter-flavored sprinkles. 1 Serving: Calories 330 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 15mg; Sodium 510mg; Carbohydrate 45g (Dietary Fiber 2g); Protein 13g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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