Goat’s Cheese & Caramelised Onion Tarts

Name: Goat’s Cheese & Caramelised Onion Tarts
Prep time: 10 minutes
Cook time: 15 minutes
Yield: Makes 4-6 Servings
Cuisine: British
Ingredients: 1 sheet pre-rolled pull pastry; 1 jar caramelised onion chutney or marmalade; 1 log soft goat’s cheese (around 125g), crumbled; 1 egg, beaten; Sea salt and freshly ground black pepper; Salad leaves and balsamic glaze, to serve (optional); Special kit: 6 silicone cupcake cases

preparation 10 minutes
cook time 15 minutes
Serves Makes 4-6

These simple tarts prove that air fryers are capable of so much more than crispy chicken and chips...

Ingredients Method

1 sheet pre-rolled pull pastry
1 jar caramelised onion chutney or marmalade
1 log soft goat’s cheese (around 125g), crumbled
1 egg, beaten
Sea salt and freshly ground black pepper
Salad leaves and balsamic glaze, to serve (optional)
Special kit: 6 silicone cupcake cases

Unroll the puff pastry sheet on its baking-paper backing and stamp out small rounds using a 9 cm 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.

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.

Ingredients

1 sheet pre-rolled pull pastry

1 jar caramelised onion chutney or marmalade

1 log soft goat’s cheese (around 125g), crumbled

1 egg, beaten

Sea salt and freshly ground black pepper

Salad leaves and balsamic glaze, to serve (optional)

Special kit: 6 silicone cupcake cases

Method

Unroll the puff pastry sheet on its baking-paper backing and stamp out small rounds using a 9 cm 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.

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.