Ashley's Savory Summer Veggie Tarts recipe

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Ingredients

15 (2 inch) frozen, miniature pastry shells
1 (10.75 ounce) can cream of chicken soup
¼ cup milk
1 hot chile pepper, seeded and minced
1 dash Worcestershire sauce
1 dash hot sauce
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
¼ cup finely chopped sweet onion
¼ cup chopped red bell pepper
¾ cup chopped asparagus
½ cup grated Parmesan
¼ cup chopped flat-leaf parsley

Nutrition Info

181.3 calories
carbohydrate: 18.1 g
cholesterol: 4.9 mg
fat: 10.3 g
fiber: 0.3 g
protein: 4 g
saturatedFat: 2.6 g
servingSize: -
sodium: 260.4 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Bake the frozen pastry shells in the preheated oven for 10 minutes, remove and set aside.

  3. Reduce the oven temperature to 350 degrees F (175 degrees C).

  4. Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.

  5. Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.

  6. Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.

Recipe Yield

15 servings

Recipe Note

Living in a house of two, I'm constantly looking for ways to use up my fresh produce. I have little frozen tart shells in my freezer at all times. They are great for canapes, desserts, and anything you can think of!

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