Savory Summer Vegetable Tarts
Delight in these colorful and creamy vegetable tarts made with sweet onion, bell pepper, and asparagus, encapsulated in frozen, miniature tart shells. A refreshing blend of flavors perfect for summer gatherings, these tarts can be enjoyed as appetizers or paired with a light green salad for a satisfying main course option.
Ingredients
| 15 | (2 inch) frozen, miniature pastry shells |
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| 1 | (10.75 ounce) can cream of chicken soup |
| 1/4 | cup milk |
| 1 | hot chile pepper, seeded and minced |
| 1 | dash dash Worcestershire sauce |
| 1 | dash dash hot sauce |
| salt and ground black pepper to taste | |
| 2 | tablespoons extra-virgin olive oil |
| 2 | cloves garlic, minced |
| 1/4 | cup finely chopped sweet onion |
| 1/4 | cup chopped red bell pepper |
| 3/4 | cup chopped asparagus |
| 1/2 | cup grated Parmesan |
| 1/4 | cup chopped flat-leaf parsley |
Instructions
| 1. | Preheat the oven to 400 degrees F (200 degrees C). |
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| 2. | Bake the frozen pastry shells in the preheated oven for 10 minutes, then remove and set aside. |
| 3. | Reduce the oven temperature to 350 degrees F (175 degrees C). |
| 4. | In a saucepan over low heat, combine the condensed chicken soup, milk, minced chile pepper, Worcestershire sauce, hot sauce, salt, and pepper, whisking until well blended. |
| 5. | Heat the olive oil in a large skillet over medium-high heat. Cook the garlic, sweet onion, red bell pepper, and asparagus until tender. Stir in the soup mixture and fill the prepared pastry shells with the vegetable mixture. Sprinkle grated Parmesan on top. |
| 6. | Bake in the preheated oven for 20 minutes. After baking, let it cool for 10 minutes before garnishing with chopped flat-leaf parsley before serving. |
Published on Jul 19, 2024 by Luminița