Name: Air fried roast veg and garlic cream cheese tarts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 red capsicums, cut into quarters; 2 zucchini, thickly sliced on diagonal; 1 red onion, cut into eighths; 2 tsp Italian herbs; 2 Tbsp extra virgin olive oil; 4 sheets shortcrust pastry, thawed; Cooking oil spray; 1 free-range egg, lightly whisked; 250g tub spreadable cream cheese, plus extra, to serve 1 clove garlic, crushed; Sea-salt flakes and freshly ground black pepper, to season; 1/3 cup storebought basil pesto, plus extra, to serve; 1 bunch asparagus, trimmed, halved lengthways if large; 250g punnet cherry tomatoes, halved Baby rocket, to serve

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

Ingredients

2 red capsicums, cut into quarters

2 zucchini, thickly sliced on diagonal

1 red onion, cut into eighths

2 tsp Italian herbs

2 Tbsp extra virgin olive oil

4 sheets shortcrust pastry, thawed

Cooking oil spray

1 free-range egg, lightly whisked

250g tub spreadable cream cheese, plus extra, to serve 1 clove garlic, crushed

Sea-salt flakes and freshly ground black pepper, to season

1/3 cup storebought basil pesto, plus extra, to serve

1 bunch asparagus, trimmed, halved lengthways if large

250g punnet cherry tomatoes, halved Baby rocket, to serve

Method

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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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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