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

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.