Air Fryer Goat’s Cheese and Caramelised Onion Tarts
These light puff pastry tarts are stuffed with layers of gooey goat's cheese and sweet caramelised onion chutney, the perfect easy air fryer lunch.
From the book
The Ultimate Air-Fryer Cookbook
Over 80 easy-to-follow recipes for everyday air fryer cooking.
Quick and healthy midweek meal recipe for busy weeknights.
From snacks and starters, to lunches and mains, and even desserts.
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Introduction
These classy little tarts make the perfect light lunch when served with salad, but would also be wonderful as canapés for a party. They can be assembled really quickly from just a handful of ingredients, making them the perfect option for fuss-free entertaining. I use store-bought caramelised onion chutney for ease, though, if you have a bit more time, you could cook some onions down slowly until sticky and sweet and use those instead.
Ingredients
| 1 sheet | pre-rolled puff pastry |
| 1 jar | caramelised onion chutney or marmalade |
| 1 log (around 125g) | soft goat's cheese, crumbled |
| 1 | egg, beaten |
| sea salt and freshly ground pepper | |
| salad leaves and balsamic glaze, to serve (optional) |
Essential kit
You will need: an air fryer, and 6 silicone cupcake cases.
Method
Unroll the puff pastry sheet on its baking-paper backing and stamp out small rounds using a 9 cm/3. inch round cutter, rerolling and cutting any scraps of pastry until it is all used up.
Press the puff pastry rounds into the silicone cupcake cases so that edges of the pastry come up the sides of the cases.
Put a teaspoon of the caramelised onion mixture in the base of each of the pastry-filled cases, then top with a layer of crumbled goat’s cheese. Repeat the layers twice so that each tart has three layers of onion and three layers of goat’s cheese.
Brush the top of the tarts with the beaten egg.
Transfer the filled cases to the air fryer and cook at 180°C for 8–10 minutes, until the pastry is crisp and the cheese is golden and bubbling.
Transfer the tarts to a serving platter or individual plates and serve hot, with salad and balsamic glaze alongside, if you like.
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