Ashley's Savory Summer Veggie Tarts

Using frozen, miniature tart shells, these colorful and creamy vegetable tarts are easy to prepare. Made with sweet onion, bell pepper, and asparagus, they have great summer flavor. Serve them as a fun appetizer, or with a green salad for an easy and light main course.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 181 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 6

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