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Ashley's Savory Summer Veggie Tarts

"Living in a house of two, I'm continuously looking for approaches to dissipate my clean produce. I actually have little frozen tart shells in my freezer at all times. They are outstanding for canapes, cakes, and some thing you could think about!"

Ingredients :

15 (2 inch) frozen, miniature pastry shells
1 (10.75 ounce) can cream of chook soup
1/four cup milk
1 warm 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
1/four cup finely chopped sweet onion
1/4 cup chopped purple bell pepper
three/4 cup chopped asparagus
1/2 cup grated Parmesan
1/4 cup chopped flat-leaf parsley

Instructions :

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

Preheat oven to four hundred tiers F (200 degrees C).
Bake the frozen pastry shells within the preheated oven for 10 mins; put off and set aside.
Reduce the oven temperature to 350 stages F (175 stages C).
Whisk together the condensed soup, milk, chile pepper, Worcestershire, warm sauce, salt and pepper in a saucepan over low heat.
Preheat the olive oil in a big skillet over medium-high heat. Cook the garlic, onion, purple pepper, and asparagus until smooth. Stir the soup mixture in with the vegetables and spoon into the organized pastry shells. Sprinkle with cheese.
Bake in 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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