Ashley's Savory Summer Veggie Tarts

Ashley's Savory Summer Veggie Tarts

5 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    1 h 5 m
Recipe by  MISSTHIS

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 15 servings



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
  3. Reduce the oven temperature to 350 degrees F (175 degrees C).
  4. Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
  5. 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.
  6. Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.

Share It

Reviews (5)

Rate This Recipe


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!



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!

Valerie's Kitchen

Valerie's Kitchen

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.

More Reviews

Similar Recipes

Savory Glazed Meatballs

Savory Glazed Meatballs

Savory Zucchini Muffins

Savory Zucchini Muffins

Savory Caribbean-Inspired Sweet Potato Cakes

Savory Caribbean-Inspired Sweet Potato Cakes

Artichoke and Herb Tarts

Artichoke and Herb Tarts

Savory Summer Squash with Bacon

Savory Summer Squash with Bacon

Pear and Blue Cheese Tarts

Pear and Blue Cheese Tarts


Amount Per Serving (15 total)

  • Calories
  • 181 cal
  • 9%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 18.1 g
  • 6%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 286 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Savory Glazed Meatballs


next recipe:

Summer Savory Bruschetta Topping