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These simple tarts prove that air fryers are capable of so much more than crispy chicken and chips...
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.
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.
15 minutes
Serves 18-22 scones
