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Ashley's Savory Summer Veggie Tarts
Ashley's Savory Summer Veggie Tarts
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Whip up veggie-filled, creamy tarts with sweet onion, bell pepper, and asparagus in mini tart shells for a vibrant and easy summer dish. Perfect as a fun appetizer or paired with a fresh green salad for a light meal.
Ingredients:
  • 15 (2 inch) frozen, miniature pastry shells
  • 1 (10.75 ounce) can cream of chicken soup
  • 0.25 cup milk
  • 1 hot chile pepper, seeded and minced
  • 1 dash Worcestershire sauce
  • 1 dash hot sauce
  • 2 tablespoons extra-virgin olive oil
  • 0.25 cup finely chopped sweet onion
  • 0.25 cup chopped red bell pepper
  • 0.75 cup chopped asparagus
  • 0.5 cup grated Parmesan
  • 0.25 cup chopped flat-leaf parsley
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Place the frozen pastry shells in the oven that has been preheated, bake for 10 minutes, then take them out and set aside.
  • Lower the oven temperature to 350 degrees F (175 degrees C).
  • Combine condensed soup, milk, chile pepper, Worcestershire sauce, hot sauce, salt, and pepper in a saucepan and whisk over low heat until smooth.
  • Heat up the olive oil in a spacious skillet over medium-high heat. Saute the garlic, onion, red pepper, and asparagus until they are tender. Mix in the soup and vegetables, then spoon the mixture into the pastry shells. Top with cheese before serving.
  • After baking in the preheated oven for 20 minutes, allow to cool for 10 minutes before topping with fresh parsley for a beautiful presentation.

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