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Tarts and other Vegetarian Delights
Annette's vegetarian dishes are so delicious,
all of your guests will find them satisfying!
Black Bean Tart
Chili Cumin Crust filled to the brim with Corn, Black Beans and
Peppers Complimented by Cumin and Cilantro sprigs
Chevre, Eggplant and Red Pepper Tart
Rich, buttery crust stuffed with Japanese Eggplant, roasted Red
Peppers and Chevre Goat Cheese Paired with fresh Basil and
Garlic Olive oil and baked to golden brown
Margherita Pizza
Crunchy Pizza crust topped with Smoky Mozzarella, fresh diced
Tomatoes and Basil Baked to golden
Onion Tarte
Circles of skillet carmelized Onions topped with a rich
crust
Inverted and sliced pizza style
Pesto, Sun dried Tomato, and Basil Torta
Complimented with Classic Crackers
Smoky Cheese and Spinach Tart
Savory crust filled to the brim with smoky Mozzarella
cheese
Rolled in Filo Pastry and cut into bite size wedges, baked to
golden and served warm
Torta Rustica
Oodles of roasted and grilled fresh vegetables from the
garden
Layered with Olive Tapenade and fresh Mozzarella cheese and
surrounded by a fresh, golden crust Sliced on the diagonal and
served with a hint of Parmesan
Vegetarian Cheese Strudel with Roasted Vegetables
Roasted Vegetable Medley and fresh Mozzarella Cheese Served
with a top of Vidalia Onion Sauce
White Cheese and Tomato Tart
Gruyere, Ricotta and Parmesan cheeses in a flaky crust
Garnished with fresh Thyme
Wild Mushroom and Spinach Strudel
Sautéed Wild Mushrooms combined with Garlic Spinach, Feta and
Ricotta Cheeses Rolled in Filo Pastry and cut into bite size
wedges
Wild Mushroom Torte
Sautéed wild Mushrooms and Vidalia Onions seasoned with fresh
Thyme and Rosemary Baked in a rich, flaky crust and surrounded
by smoky Provolone and Swiss cheese
Wild Mushroom, Gruyere and Mozzarella Tart
Puff Pastry crimped and baked into its own container
Topped with sautéed wild Mushrooms, Mozzarella and Roma Tomato
slices Drizzled with infused Olive Oil, Basil and Thyme and
baked to golden brown
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