Name: Ashley's Savory Summer Veggie Tarts
Prep time: 25 min
Cook time: 25 min
Yield: 15
Ingredients: Frozen, miniature pastry shells - 15 (2 inch); Cream of chicken soup - 1 (10.75 ounce) can; Milk - ¼ cup; Hot chile pepper, seeded and minced - 1; Worcestershire sauce - 1 dash; Hot sauce - 1 dash; Salt and ground black pepper to taste - 1 dash; Extra-virgin olive oil - 2 tablespoons; Garlic, minced - 2 cloves; Finely chopped sweet onion - ¼ cup; Chopped red bell pepper - ¼ cup; Chopped asparagus - ¾ cup; Grated Parmesan - ½ cup; Chopped flat-leaf parsley - ¼ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Ashley's Savory Summer Veggie Tarts

1. Frozen, miniature pastry shells - 15 (2 inch)

2. Cream of chicken soup - 1 (10.75 ounce) can

3. Milk - ¼ cup

4. Hot chile pepper, seeded and minced - 1

5. Worcestershire sauce - 1 dash

6. Hot sauce - 1 dash

7. Salt and ground black pepper to taste - 1 dash

8. Extra-virgin olive oil - 2 tablespoons

9. Garlic, minced - 2 cloves

10. Finely chopped sweet onion - ¼ cup

11. Chopped red bell pepper - ¼ cup

12. Chopped asparagus - ¾ cup

13. Grated Parmesan - ½ cup

14. Chopped flat-leaf parsley - ¼ cup

How to cook deliciously - Ashley's Savory Summer Veggie Tarts

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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. Stage

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