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Ashley's Savory Summer Veggie Tarts

"Living in a residence of two, I'm continuously searching out approaches to use up my sparkling produce. I have little frozen tart shells in my freezer at all times. They are amazing for canapes, cakes, and something you can think of!"

Ingredients :

15 (2 inch) frozen, miniature pastry shells
1 (10.Seventy five ounce) can cream of chook soup
1/four cup milk
1 hot chile pepper, seeded and minced
1 dash Worcestershire sauce
1 dash warm sauce
salt and ground black pepper to flavor
2 tablespoons more-virgin olive oil
2 cloves garlic, minced
1/four cup finely chopped candy onion
1/four cup chopped red bell pepper
three/four cup chopped asparagus
half cup grated Parmesan
1/four cup chopped flat-leaf parsley

Instructions :

Prep : 25M	Cook : 15M	Ready in : 1H5M

Preheat oven to 400 levels F (two hundred degrees C).
Bake the frozen pastry shells in the preheated oven for 10 mins; do away with and set aside.
Reduce the oven temperature to 350 levels F (a hundred seventy five tiers C).
Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low warmth.
Preheat the olive oil in a large skillet over medium-excessive warmness. Cook the garlic, onion, purple pepper, and asparagus till smooth. Stir the soup mixture in with the veggies and spoon into the prepared pastry shells. Sprinkle with cheese.
Bake within the preheated oven for 20 minutes. Remove from the oven and funky for 10 minutes earlier than garnishing with parsley to serve.

Notes :

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