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

Eggplant, Tomato and smoked Mozzarella Tart
golden brown crust showcasing roasted Eggplant, seasoned Tomatoes
blanketed with smoked Mozzarella and Basil

Margherita Pizza
Crunchy Pizza crust topped with Smoky Mozzarella,
fresh diced Tomatoes and Basil Baked to golden

Mexican Lasagna
Roasted corn, Scallions, Black Beans, Tomato dice, green Chiles
and Mexican cheese
layered between Corn tortillas
baked to bubbly and served warm

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

Poblano and roasted Corn Vegetarian Lasagna
Roasted Poblano peppers, Corn and Zucchini slices
layered with Oaxaca cheese and caramelized Onion cream
baked to golded brown

Polenta Arugula Raspberry Salad
Grilled Polenta round
topped with
Lemon Olive oil scented Arugula
Cucumber dice and Italian parsley
Mint and Scallions
Feta crumbles
cracked Pepper

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

Sweet Potato Spinach Curry
Sweet potato dice combined with fresh Spinach,
Ginger, coriander, cumin and turmeric,
Coconut milk and Tomatoes
For a zesty treat of Indian culture

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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