Broccoli tart in the air fryer is one of those dishes where the household’s little kitchen appliance really shows its strength. The golden, crispy base and the creamy filling with broccoli, Parma ham and sun-dried tomato are gratinated to perfection in under half an hour — and it tastes better than most tarts I have baked in the oven.
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I have made this version many times after a busy workday, when I want something filling but also elegant. The result is a lunch or light dinner dish with bite, flavour and just enough cheese to convince even tart sceptics.
Estimated reading time: 5 minutes
Table of Contents
Why I love broccoli tart in the air fryer
The tart base and filling need real convection heat to get that crispy, golden surface — and that is exactly what the air fryer delivers. While a regular oven has to be preheated for 10 minutes and uses twice as much energy, the air fryer has the dish ready in under half the time.
The intense air circulation also means that the cheese gratinates perfectly on top, while the filling sets nicely and the base turns crisp and crunchy. No soggy tart bases here.
The difference between air fryer and oven
The short cooking time is not the only thing — the air fryer also hits the surface more directly. That means the Parma ham turns slightly crispy at the edges, and the sun-dried tomato gains an even more intense flavour. In an oven these ingredients usually just get warm, while in the air fryer they get a light caramelisation that makes all the difference to the dish.
My kitchen test of broccoli tart
I have tested this broccoli tart in my Cosori Dual Blaze at 170 °C for exactly 22 minutes. The lower temperature is crucial — at 200 °C the top burns before the egg mixture has set. The base turns perfectly crisp with 8 minutes of pre-baking, and the filling sets after another 14 minutes.
In my Philips XXL I use the same temperature, but run it for 24 minutes in total. The larger basket gives a little more space around the tart, so the air circulates even better. Always check with a toothpick in the centre — it should come out clean before the tart is done.
The broccoli must be blanched for 2 minutes — otherwise it releases water into the tart and makes the filling runny. It is the most common mistake I see.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first and biggest mistake is pouring raw broccoli straight into the filling. Broccoli has a high water content, and without blanching you end up with a watery, soggy tart. Two minutes in boiling water and then ice-cold water is enough — it also stops the cooking process and preserves the fresh green colour.
The second mistake is too high a temperature. Many people think the air fryer should run at full blast, but for tarts 170 °C is the right balance. A higher temperature gives a burnt surface and a raw interior. A lower temperature below 160 °C means the filling does not set properly, and you end up with a watery middle.
The third mistake is forgetting to pre-bake the base. If you pour filling straight into an unbaked base, it turns tough and soggy. 8 minutes on its own first gives the crispy texture that makes the tart good — it is a little trick that makes a big difference to the final result.
How to serve broccoli tart
Broccoli tart is versatile and suits lunch, brunch and a light dinner alike. Serve it warm from the air fryer with sides that balance the rich flavour of the Parma ham and the cheese.
- A green salad with a tangy vinaigrette
- Freshly baked bread or focaccia
- A glass of dry white wine or sparkling water with lemon
- Homemade pesto to drizzle on top
- Fresh herbs such as basil or parsley
Storage and reheating
Broccoli tart keeps well in the fridge for up to 3 days, covered. Reheat in the air fryer at 160 °C for 5-6 minutes, so the base turns crisp again. The microwave is not recommended — it makes the base soggy and the filling watery. You can also freeze the tart for up to a month; thaw it overnight in the fridge before reheating.
Broccoli tart in the air fryer is one of those recipes that makes me come back again and again. It is simple, tastes wonderful and delivers a texture that is hard to beat. Try it the next time you have guests, or when the everyday meal just needs to be a little bit special.
FAQ
Yes, but thaw it and squeeze it well to remove water before you use it. Frozen broccoli contains more liquid than fresh and can make the filling runny.
Yes. Pre-bake the base for 8 minutes at 170 °C before you fill it. It gives the crispy texture that makes the tart good.
Absolutely. Swap it for toasted pine nuts, feta cheese or caramelised onions for a vegetarian version that is just as flavourful.
Recipe
Broccoli Tart in the Air Fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Tærteform (passende til airfryer, ca. 20 cm)
- 1 Mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Knife
- 1 Rolling pin
Shopping list
Ingredients
Pastry
- 200 g plain flour
- 100 g butter (Cold, cubed)
- 1 pcs egg
- 0.5 tsp salt
- 2 tbsp cold water
Filling
- 400 g broccoli (Cut into small florets)
- 100 g Parma ham (Cut into smaller pieces)
- 80 g sun-dried tomatoes (Drained and cut into strips)
- 100 g grated cheese (Mozzarella or Emmental)
Egg mixture
- 4 pcs egg
- 200 ml cooking cream (15%)
- 0.5 tsp salt
- 1 knivspids freshly ground pepper
- 1 knivspids nutmeg (Grated)
How to make it
Preparation
- Rub 100 g butter together with 200 g plain flour and 0.5 tsp salt between your fingers until the mixture resembles coarse crumbs.
- Add 1 pcs egg and 2 tbsp cold water, and quickly bring together into a smooth dough. Wrap in cling film and leave to rest in the fridge for 30 minutes.
- Blanch 400 g broccoli for 2 minutes in boiling salted water. Drain and leave to drip-dry well on a tea towel.
- Whisk 4 pcs egg together with 200 ml cooking cream, 0.5 tsp salt, 1 knivspids freshly ground pepper and 1 knivspids nutmeg in a bowl.
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Roll out the pastry and line a tart tin that fits in the air fryer. Trim off any excess dough from the edge, and prick the base in several places with a fork.
- Pre-bake the tart base in the air fryer at 180 °C for 8 minutes, until lightly golden.
- Spread the drained broccoli, 100 g Parma ham and 80 g sun-dried tomatoes evenly over the pre-baked base. Pour over the egg mixture, and sprinkle with 100 g grated cheese.
- Bake the tart in the air fryer at 170 °C fan for 18-22 minutes, until the egg mixture has set and the cheese is golden and bubbling. Keep an eye on it during the last few minutes so the top doesn’t get too dark.
Serving
- Let the tart rest for 5 minutes before you cut it into pieces. Serve warm with a fresh green salad or toasted seeds.
Our notes for the recipe
Blanch the broccoli briefly and pat it dry before placing it in the tart — excess liquid makes the base soggy. Pre-baking the base is the key to a crisp tart with no soggy middle. Variation:
Swap the Parma ham for salami or bacon, and use feta instead of mozzarella for a tangier twist. Mushrooms or spinach also work well as extra filling. Serving:
Serve as a main course with a crisp green salad, lemon vinaigrette and bread — or in smaller pieces as a starter or lunch dish. Portion size:
If your air fryer is smaller, you can divide the tart into two smaller dishes and bake them one after the other.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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