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