Air Fryer Sardine Tart

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

I began by rolling out my puff pastry until it was nice and thin – this helps it crisp up beautifully in the air fryer. I gently folded the edges inward to create a little border, then brushed the entire edge with beaten egg to give it that golden, glossy finish once cooked.

Step 2

Next, I made a quick and vibrant homemade pesto. I finely chopped a generous handful of fresh basil. Including the stalks for extra flavour, and added some peppery rocket leaves. To that, I minced a clove of garlic and threw in a handful of pine nuts. I combined everything with a drizzle of good quality olive oil. Until I had a slightly chunky, fragrant pesto that was bursting with colour and aroma.

Step 3

I spread the pesto generously over the centre of the pastry, making sure to keep it within the border I had created. Then I carefully laid the sardines over the top. You can use tinned sardines in olive oil for convenience. They’re rich, flavourful, and packed with omega-3 fatty acids.

Step 4

Once assembled, I gave the whole tart a light spray of oil and placed it into the air fryer at 180°C for about 20 minutes. Or until the pastry was golden and crispy.

Step 5

So when it came out, I finished it off with a generous sprinkle of freshly grated Parmesan and a handful of fresh rocket.

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