Air fried roast veg and garlic cream cheese tarts

Starring capsicum, zucchini and asparagus, these tarts sing of spring!

With shortcrust pastry and storebought pesto, they’re easy to make, but look – and taste – impressive.




Preheat air fryer to 200°C. Toss capsicum, zucchini, onion and herbs in half of the oil. Cook for 15 minutes, stirring halfway through cooking. Remove vegetables. Put hot capsicum in a small heatproof bowl, cover with plastic wrap and set aside for 10 minutes. Remove and discard skin from capsicum, then thickly slice. 


Meanwhile, using an 18cm plate as a guide, cut 1 round from each pastry sheet, discarding offcuts. Lightly score a 2cm border around each pastry round and crimp edges to form a border. Prick pastry base all over using a fork. Spray underside of pastry base with oil. Brush top and edges with egg.


Air fry empty pastry cases, in batches, for 5 minutes or until just golden (see Cook’s tip). Carefully remove from air fryer. 


Stir cream cheese and garlic together. Season. Top empty cases with garlic cream cheese and basil pesto, swirling together slightly. Top with air fried vegetables. Toss raw asparagus and tomatoes in remaining oil and arrange on top of tarts. Air fry, in batches, for 5 minutes until asparagus is lightly browned. 


Dollop tarts with extra cream cheese and pesto basil, and serve with baby rocket.

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