Air fryer recipe · Breakfast
Tomato Cheese Breakfast Tart
A puff pastry tart with cheese and roasted tomato.
- 22 minTotal time
- 180°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 115kcal
- 5.5 gprotein
- 4.1 gcarbs
- 8.7 gfat
- 0.9 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- puff pastry1 sheet
- tomato2
- cheese1/2 cup
- olive oil1 tsp
- oregano1/2 tsp
Method
Shape
Lay the puff pastry in a lined basket and score a border about 1 cm in from each edge, cutting only halfway down. Prick the centre all over with a fork so that middle stays flat while just the framed border puffs up.
Fill
Spread the cheese inside the scored border, then arrange the tomato slices on top and brush them with olive oil. Scatter over the oregano. Keeping the filling inside the border lets the rim rise into a crisp, golden frame.
Preheat
Warm the air fryer to 180°C for 3 minutes before the tart goes in. Sliding the pastry onto already-hot air gives it an immediate lift, which is what makes puff pastry rise tall and flaky rather than sitting dense.
Air fry
Cook until the pastry puffs and turns deep golden and the base feels dry, not doughy. Air fry at 180°C for 16 min until the pastry is cooked through and golden brown right to the centre.
