For a vegetarian option, substitute cream of mushroom soup for the cream of chicken soup. Feel free to experiment with other vegetables such as zucchini, mushrooms, or spinach. A pinch of red pepper flakes can be added for extra heat. For a richer flavor, use a blend of Parmesan and Gruyere cheese. The tarts can be prepared ahead of time and baked just before serving.
Ashley's Savory Summer Veggie Tarts
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 5 mins
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SERVING15 People
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VIEWS21
These delightful miniature tarts are bursting with the fresh flavors of summer vegetables, nestled in a creamy, savory filling and baked to golden perfection. Perfect as an appetizer, light lunch, or elegant addition to any brunch spread.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol5 mg
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Fiber0 g
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Protein4 g
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Saturated Fat3 g
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Sodium260 mg
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Sugar4 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepBake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside to cool slightly. Reduce oven temperature to 350 degrees F (175 degrees C). (12 minutes)
03
StepIn a saucepan over low heat, whisk together the condensed soup, milk, minced chili pepper, Worcestershire sauce, hot sauce, salt, and pepper until smooth and heated through. Keep warm. (5 minutes)
04
StepHeat the olive oil in a large skillet over medium-high heat. Add the minced garlic, chopped onion, red bell pepper, and asparagus. Cook, stirring frequently, until the vegetables are tender-crisp, about 5-7 minutes. (7 minutes)
05
StepStir the soup mixture into the skillet with the sautéed vegetables. Mix well to combine. (2 minutes)
06
StepSpoon the vegetable and soup mixture evenly into the pre-baked pastry shells. (5 minutes)
07
StepSprinkle the tops of the tarts with grated Parmesan cheese. (2 minutes)
08
StepBake in the preheated oven for 20 minutes, or until the pastry is golden brown and the filling is bubbly. (22 minutes)
09
StepRemove from the oven and let cool for 10 minutes before garnishing with fresh parsley and serving. (10 minutes)
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Keely Hammes
Jun 25, 2025I added a little bit of goat cheese along with the Parmesan, and it gave it a lovely tang.
Yazmin Gulgowski
Jun 23, 2025Easy to follow recipe and the tarts are so delicious! Will definitely make these again.
Pinkie Bradtke
Jun 18, 2025The spice from the chili pepper was perfect. Not too overpowering.
Meghan Walsh
Jun 1, 2025My kids even enjoyed these, which is a win!
Dayne Thompson
May 22, 2025I made these for a party and they were gone in minutes!
Janae Runolfsson
May 11, 2025These are perfect for using up leftover veggies in the fridge.
Keven Terry
May 11, 2025These were a hit at my book club meeting! Everyone loved the flavor combination.
Lawson Tremblay
May 2, 2025I used gluten-free pastry shells and they worked perfectly.
Frieda Mante
Apr 11, 2025I substituted the asparagus with broccoli, and it turned out great!