Ashley's Savory Summer Veggie Tarts Popular Recipes

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Ashley's Savory Summer Veggie Tarts

"Living in a house of , I'm continuously searching out approaches to deplete my clean produce. I even have little frozen tart shells in my freezer at all times. They are amazing for canapes, cakes, and some thing you can consider!"

Ingredients :

15 (2 inch) frozen, miniature pastry shells
1 (10.75 ounce) can cream of hen soup
1/4 cup milk
1 warm chile pepper, seeded and minced
1 sprint Worcestershire sauce
1 dash warm sauce
salt and ground black pepper to flavor
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/four cup finely chopped sweet onion
1/four cup chopped pink bell pepper
3/4 cup chopped asparagus
half of cup grated Parmesan
1/four cup chopped flat-leaf parsley

Instructions :

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

Preheat oven to four hundred levels F (two hundred ranges C).
Bake the frozen pastry shells within the preheated oven for 10 mins; remove and set aside.
Reduce the oven temperature to 350 ranges F (one hundred seventy five levels C).
Whisk together the condensed soup, milk, chile pepper, Worcestershire, warm sauce, salt and pepper in a saucepan over low warmth.
Preheat the olive oil in a massive skillet over medium-high heat. Cook the garlic, onion, crimson pepper, and asparagus until smooth. Stir the soup mixture in with the vegetables and spoon into the organized pastry shells. Sprinkle with cheese.
Bake inside the preheated oven for 20 minutes. Remove from the oven and funky for 10 mins before garnishing with parsley to serve.

Notes :

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