Savory Summer Veggie Tarts: A Delicious and Easy Recipe

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
• salt and ground black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 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

1. Preheat oven to 400 degrees F (200 degrees C).
2. Bake the frozen pastry shells in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
3. Reduce the oven temperature to 350 degrees F (175 degrees C).
4. In a saucepan over low heat, whisk together the condensed soup, milk, chili pepper, Worcestershire sauce, hot sauce, salt, and pepper until smooth.
5. Heat olive oil in a large skillet over medium-high heat. Sauté the garlic, onion, red pepper, and asparagus until they are tender. Incorporate the soup mixture with the sautéed vegetables, then spoon the mixture into the prepared pastry shells. Sprinkle the tops generously with cheese.
6. Bake in the preheated oven for 20 minutes, or until golden brown. Remove from the oven and let cool for 10 minutes. Garnish with fresh parsley before serving.

Nutrition

• Calories: 181 kcal
• Fat Content: 10 g
• Fiber Content: 0 g
• Sugar Content: 4 g
• Sodium Content: 260 mg
• Protein Content: 4 g
• Cholesterol Content: 5 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g