I’m constantly looking for methods to use up my fresh vegetables as I just have a two-person household. I always keep small frozen tart shells in my freezer. They work well for desserts, canapes, and just about anything else!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 15 |
| Yield: | 15 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 181 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 260 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I took these to a party and they were a hit. I didn’t have asparagus, so I used broccoli. After reading reviews about this being soupy, I added 2 eggs to the mix and they were perfect.
I had high hopes for this but we were disappointed in the end. They look pretty but the taste is just not quite there. The flavor of the soup was too prevalent. I also think they need something to thicken them a bit to improve the texture. As it was they were a bit too “soupy” all the way around for our taste.
Even though these are always the first things to disappear on the buffet these tarts are too good and to easy to save for company. Wonderful in the extreme. Close your eyes and savor the flavor. Yummy!
I followed the recipe exactly and they were delicious! I made them for an all girl party to celebrate my sister finishing chemo therapy. Everyone loved them and they were gone in a flash!
Absolutely Devine!! I did not have any sweet onions, I used a finely chopped yellow onion and it still turned out very nice 🙂 I made it for a party, and there were a few left over. I ate them the day after cold – nice 🙂 Thanks!