Ashleys Savory Summer Veggie Tarts Recipes
ASHLEY'S SAVORY SUMMER VEGGIE TARTS
Living in a house of two, I'm constantly looking for ways to use up my fresh produce. I have little frozen tart shells in my freezer at all times. They are great for canapes, desserts, and anything you can think of!
Provided by MISSTHIS
Categories Appetizers and Snacks Pastries
Time 1h5m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
- 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.
- Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 18.1 g, Cholesterol 4.9 mg, Fat 10.3 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 260.4 mg, Sugar 4.4 g
ASHLEY'S SAVORY SUMMER VEGGIE TARTS
Living in a house of two, I'm constantly looking for ways to use up my fresh produce. I have little frozen tart shells in my freezer at all times. They are great for canapes, desserts, and anything you can think of!
Provided by MISSTHIS
Categories Pastry Appetizers
Time 1h5m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
- 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.
- Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 18.1 g, Cholesterol 4.9 mg, Fat 10.3 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 260.4 mg, Sugar 4.4 g
ASHLEY'S SAVORY SUMMER VEGGIE TARTS
Living in a house of two, I'm constantly looking for ways to use up my fresh produce. I have little frozen tart shells in my freezer at all times. They are great for canapes, desserts, and anything you can think of!
Provided by MISSTHIS
Categories Pastry Appetizers
Time 1h5m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
- 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.
- Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 18.1 g, Cholesterol 4.9 mg, Fat 10.3 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 260.4 mg, Sugar 4.4 g
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