Broccoli Tart in the Air Fryer
A crisp homemade tart base with juicy broccoli, salty Parma ham, sweet sun-dried tomatoes and a golden cheese crust. A delicious Italian-inspired lunch dish baked in the air fryer in under an hour.
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
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 pinch freshly ground pepper
- 1 pinch nutmeg Grated
Instructions
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 pinch freshly ground pepper and 1 pinch 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.
Notes
Tips for the perfect result:
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.
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.
Nutrition
Calories: 555kcalCarbohydrates: 38gProtein: 23gFat: 34gSaturated fat: 18gPolyunsaturated fat: 2gMonounsaturated fat: 10gCholesterol: 260mgSodium: 950mgPotassium: 560mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 85mgCalcium: 280mgIron: 3mgNet carbohydrates: 34g
