Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

Gallery

Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
15
Yield:
15 servings
Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • 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

181 calories; protein 4g; carbohydrates 18.1g; fat 10.3g; cholesterol 4.9mg; sodium 260.4mg. Full Nutrition
Advertisement