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Provide angel hair pasta, cooked.
You need For Sauce.
You need box of Boursin garlic and herb cheese.
Prepare sour cream.
You need fresh grated Romano cheese.
Use shredded Italian cheese blend.
Use heavy cream.
Provide green onions,sliced.
Use large egg, lightly beaten.
Provide pepper and salt to taste.
Provide hot pickled chili peppers, choppped.
Provide To Finish.
Use large fresh red ripe tomato, sliced.
Prepare fresh grated Romano cheese.
You need green onions, sliced.
You need to prepare bacon, cooked crisp and crumbled.
Provide Italian seasoning for sprinkling.
Prepare Salt and pepper.
Prepare provolone cheese.

I beg to argue it s also the best, but hey I might be a little partial so don't take my word for it, make it. Cheese and Tomato Tarts with a rich tomato ragu and creamy béchamel sauce encased in shortcrust pastry. Garlic and Spinach Stuffed Pasta Shells and getting up on stage at the Big Feastival (eek!) Cheese Stuffed Bread with Spinach and Sun Dried Tomato. Fit it into the tart pan or pie plate.

Preheat the oven to 400. Spray a 9 inch springform pan with non stick spray.
Combine all sauce ingredients in a nowl.
Add angel hair pasta and gent;y blend.
Spread in prepared pan.
Add tomato slices to cover pasta. Season tomato’s with salt. Pepper and Italian seasing.
Add Romano cheese.
Then cover with provalone slices.
Add green onions and bacon.
Bake about 20 minutes until hot and cheese is melted.
Remove sides from springform pan.
Slice and serve.
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Trim off the overhanging pieces of pastry with scissors. Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. This tart is a twist on the traditional tomato pie.

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