Air Fryer Goats Cheese and Caramelised Onion Tarts

Air Fryer Goats Cheese and Caramelised Onion Tarts These fluffy puff pastry tarts are the ideal quick meal to bake in the air fryer since they are packed with layers of delicious caramelized onion chutney and oozy goat’s cheese.


Yields 4-6
25 minutes in total
Prepare for ten minutes.
Cook for 15 minutes.


These elegant small tarts would be great as canapés at a gathering, but they also make the ideal light meal when served with salad. With just a few simple ingredients, they come together quickly, making them the ideal choice for hassle-free entertaining. For convenience, I use store-bought caramelized onion chutney; however, if you have a little more time, you could sauté some onions until they are sticky and delicious.

Recipe By: Clare andrews

Ingredients For Air Fryer Goat’s Cheese and Caramelised Onion Tarts:

  • One pre-rolled sheet of puff pastry
  • One jar of marmalade or caramelized onion chutney
  • One log of soft goat cheese, crumbled (about 125g)
  • To serve, combine 1 egg, beaten
  • Sea salt, freshly ground pepper, salad leaves, and balsamic glaze (optional).

Essential equipment:
Six silicone cupcake liners and an air fryer are required.


Instructions For Air Fryer Goat’s Cheese and Caramelised Onion Tarts:


  • Using a 9 cm/3. inch round cutter, unroll the puff pastry sheet on its backing sheet and stamp out small circles. Continue rolling and cutting any leftover pastry until it is completely consumed.
  • Place the rounds of puff pastry into the silicone cupcake cases, allowing the pastry to extend up the sides of the cases.
  • Each pastry-filled case should have a teaspoon of the caramelized onion mixture in the bottom, followed by a layer of crumbled goat’s cheese on top. To get three layers of onion and three layers of goat’s cheese in each tart, repeat the layering process twice.
  • Place the packed cases in the air fryer and cook for 8 to 10 minutes at 180°C, or until the cheese is bubbling and brown.
  • After transferring the tarts to a dish or individual plates, serve them hot with optional side salad and balsamic glaze.


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