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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!
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 15 people
Calories 1893.1 kcal

Equipment

  • 1 Baking Sheets For pre-baking and final baking the tart shells.
  • 1 Saucepan For whisking and warming the soup mixture.
  • 1 Whisk Essential for smooth blending of the soup base.
  • 1 Large Skillet For sautéing the vegetables effectively.
  • 1 Cutting Board and Chef's Knife For precise preparation of vegetables and chile.

Ingredients
  

Main

  • 15 2 inch frozen, miniature pastry shells
  • 1 10.75 ounce can cream of chicken soup
  • ¼ 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
  • ¼ cup finely chopped sweet onion
  • ¼ cup chopped red bell pepper
  • ¾ cup chopped asparagus
  • ½ cup grated Parmesan
  • ¼ cup chopped flat-leaf parsley

Instructions
 

  • 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.

Notes

For a truly elevated dish, consider opting for a homemade béchamel sauce instead of canned cream of chicken soup. This offers superior flavor control, reduced sodium, and a richer, more nuanced base. Ensure your vegetables are cooked until just tender-crisp; overcooking will lead to a mushy texture in the final tart. To prevent potential soggy bottoms, a light egg wash on the pre-baked shells can create a protective barrier. Carefully balance the heat from the chile and hot sauce by tasting and adjusting. A final sprinkle of fresh chives or a squeeze of lemon juice before serving can add a bright, professional finish.