Caprese Pesto Tarts


  • 2 tbsp extra-virgin olive oil
  • 2 cups cherry mixed tomatoes
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh oregano, chopped
  • 2 garlic cloves, minced
  • 2 tbsp onion, small diced
  • ¼ tsp chili flakes or more
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup old cheddar (50 g) blue cheese
  • 1 sheet frozen puff pastry, thawed
  • ½ cup basil pesto -¼ for spreading on the puff pastry
  • tbsp Optional: 2milk or egg wash
  • 8 burrata cheese
  • 1/4 cup fresh basil, roughly chopped
  • In a bowl, toss together the olive oil, tomatoes, thyme, oregano, garlic, onion, chilli flakes, salt, and pepper.
  • Lay the pastry, together with the baking parchment it comes with, onto a cutting board or countertop. Using a knife, cut each sheet of puff pastry into four squares. Score a 0.5-cm border around the edge of each one with a sharp knife .
  • Prick the puff pastry all over with a fork except the outer edges, and then brush the outer edges with egg or milk if you are using it.
  • Spread each square with a tbsp of pesto, leaving the outer edge alone.
  • Sprinkle the cheese over the pesto.
  • Arrange the tomatoes over the cheese.
  • Select "Air Fry," set the temperature to 400 °F, and the timer to 10 Minutes. Press Start.
  • Once the air fryer is preheated, open the air fryer basket and place the two pastries carefully into the basket.
  • Ignore it and continue to cook once the air fryer shows the "Turn Food" sign.
  • Once the cooking cycle is done, remove the tarts and follow the same steps with the remaining tarts.
  • Break the burrata over the warm tomatoes, then a tablespoon over the pesto and fresh basil on each tart. Enjoy!
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