Air Fryer Marmite Tart With Cheddar, Biltong and Coriander – Savory, Crispy, and Fast
If you love bold, savory flavors and quick weeknight wins, this tart will become a favorite. It’s rich with sharp cheddar, deeply savory from Marmite, and layered with smoky biltong. Fresh coriander brings brightness that keeps each bite lively.
Best of all, the air fryer gives you a flaky, crisp crust in a fraction of the time you’d spend using an oven. This is comfort food with a twist, made for sharing—or for a very happy solo dinner.
What Makes This Recipe So Good
- Fast and foolproof: Puff pastry and an air fryer do the heavy lifting, giving you a crisp, golden tart in under 20 minutes of cook time.
- Big flavor payoff: Marmite adds umami depth, cheddar brings creaminess, and biltong lends a gentle smoky chew. Coriander brightens it all.
- Flexible: Make it as a snack, a light lunch, or a party appetizer.
It’s easy to scale up or down.
- Minimal prep: No blind baking, no simmering sauces. Just assemble and cook.
- Great texture: Crispy edges, melty cheese, and those biltong pieces that add a satisfying bite.
Shopping List
- Puff pastry: 1 sheet, thawed if frozen
- Marmite: 1–2 teaspoons (to taste)
- Cheddar cheese: 1 to 1½ cups, grated (mature/sharp preferred)
- Biltong: ½ cup, thinly sliced or chopped (choose your preferred spice level)
- Fresh coriander (cilantro): ¼ cup, roughly chopped
- Egg: 1, beaten (for egg wash; optional but recommended)
- Olive oil or melted butter: 1 teaspoon (optional, for extra gloss)
- Black pepper: Freshly ground, to taste
- Chili flakes: Pinch (optional)
- Lemon: 1, for a quick squeeze over the finished tart (optional but great)
- Flour: A little for dusting the pastry
- Baking paper: To line the air fryer basket (perforated if possible)
Step-by-Step Instructions
- Preheat your air fryer: Set it to 360°F (180°C). If your air fryer runs hot, drop to 350°F (175°C).
- Prep the pastry: Lightly flour a board and roll out the puff pastry to fit your air fryer basket, about 1/8-inch thick.
Trim edges to a neat rectangle or circle.
- Score a border: Using a sharp knife, score a ½-inch border around the edge without cutting through. This helps the edges puff up.
- Dock the base: Prick the center (inside the border) with a fork to prevent puffing in the middle.
- Par-cook (optional but helpful): Place on baking paper in the basket and air fry for 4–5 minutes until lightly puffed and set. Remove and gently press down the center if it balloons.
- Brush with Marmite: Stir 1–2 teaspoons of Marmite with a few drops of warm water or oil to loosen.
Brush a thin, even layer over the center. Go light—you can always add more next time.
- Add cheese: Sprinkle grated cheddar evenly over the Marmite base, keeping the border clear.
- Add biltong: Scatter the sliced or chopped biltong on top. Aim for even distribution so each slice gets some.
- Season: Add black pepper and a pinch of chili flakes if you like a gentle kick.
- Egg wash: Brush the scored border with beaten egg for a glossy golden finish. A tiny drizzle of olive oil or melted butter on the cheese is optional for extra sheen.
- Air fry: Return the tart to the air fryer at 360°F (180°C) for 8–12 minutes, until the edges are puffed and deep golden and the cheese is bubbling. Check at the 7-minute mark to avoid over-browning.
- Finish with coriander: Transfer to a board, rest 2 minutes, then scatter chopped coriander over the top.
A light squeeze of lemon brightens the richness.
- Slice and serve: Cut into squares or wedges. Serve hot with a simple salad or as a snack with cold drinks.
Keeping It Fresh
- Storage: Cool completely, then store in an airtight container in the fridge for up to 2 days.
- Reheat: Air fry at 320°F (160°C) for 3–5 minutes until crisp again. Avoid microwaving—it softens the pastry.
- Make-ahead: Assemble up to step 10, then chill the unbaked tart for up to 8 hours.
Cook just before serving.
- Freezing: Freeze unbaked (without coriander) wrapped well for up to 1 month. Cook from frozen at 340°F (170°C) for 12–16 minutes, watching the color.
Health Benefits
- Protein and iron: Biltong is high in protein and typically lower in sugar than many cured meats. It also brings iron and zinc.
- B vitamins: Marmite is a strong source of B vitamins, including B12 in many versions, which support energy metabolism.
- Calcium: Cheddar contributes calcium for bone health and a satisfying dose of protein and fat.
- Fresh herbs: Coriander adds vitamin K, antioxidants, and a fresh flavor that helps you use less salt.
Pitfalls to Watch Out For
- Soggy base: Skipping the par-cook can lead to a soft center.
Dock the pastry and give it a brief head start.
- Too much Marmite: It’s potent. A thin smear is enough; you want umami, not a bitter punch.
- Overcrowding: Thick layers of cheese or biltong trap steam and soften pastry. Keep toppings even and moderate.
- Hot spots: Air fryers vary.
Start checking early to prevent burning, especially at the edges.
- Wet herbs: Add coriander after cooking, not before, to keep it bright and fresh.
Alternatives
- No biltong? Use thinly sliced cured beef, pastrami, or even crisped bacon. For a vegetarian option, try sautéed mushrooms or sun-dried tomatoes.
- No Marmite? Vegemite works. For a different umami base, mix miso with a touch of butter, or spread a thin layer of anchovy butter.
- Cheese swap: Gruyère, Red Leicester, or a mature Gouda are great.
For extra melt, mix in a little mozzarella.
- Gluten-free: Use gluten-free puff pastry and confirm your Marmite alternative is gluten-free.
- Herb twist: Swap coriander for parsley, chives, or thyme if you prefer a milder herb.
FAQ
Can I bake this in a regular oven?
Yes. Bake at 400°F (200°C) on a lined sheet for 15–20 minutes, or until the edges are puffed and the cheese is golden. Keep an eye on the color after 12 minutes.
How do I stop the pastry from flying up in the air fryer?
Dock the center with a fork, and if your air fryer has a strong fan, lightly prick and par-cook the base first.
The toppings also help weigh it down once added.
Is Marmite too strong for this?
Not if you use it sparingly. Brush a thin layer—just enough to coat the base. You should taste savory depth, not bitterness.
What type of biltong works best?
Choose a classic beef biltong, sliced thin.
Avoid overly wet pieces. A medium spice level works well with cheddar and coriander.
Can I make mini tarts for a party?
Absolutely. Cut the pastry into small rectangles, par-cook for 3 minutes, then top and air fry for 6–8 minutes.
They’re perfect finger food.
How do I keep the bottom crisp for leftovers?
Reheat in the air fryer on a small rack or perforated liner at 320°F (160°C). Avoid tightly covering with foil while reheating; it traps steam.
Is there a lighter version?
Use light puff pastry if available, reduce the cheese by one-third, and add more coriander and a few thin tomato slices after baking for freshness and volume.
Wrapping Up
This Air Fryer Marmite Tart with Cheddar, Biltong and Coriander delivers huge flavor with minimal effort. It’s crisp, savory, a little cheeky, and endlessly adaptable.
Keep puff pastry in the freezer and you can have this ready any time friends drop by—or when you want a fast, satisfying meal. Once you make it, you’ll start dreaming up your own versions.
Air Fryer Marmite Tart With Cheddar, Biltong and Coriander – Savory, Crispy, and Fast
Ingredients
Method
- Preheat your air fryer: Set it to 360°F (180°C). If your air fryer runs hot, drop to 350°F (175°C).
- Prep the pastry: Lightly flour a board and roll out the puff pastry to fit your air fryer basket, about 1/8-inch thick. Trim edges to a neat rectangle or circle.
- Score a border: Using a sharp knife, score a ½-inch border around the edge without cutting through. This helps the edges puff up.
- Dock the base: Prick the center (inside the border) with a fork to prevent puffing in the middle.
- Par-cook (optional but helpful): Place on baking paper in the basket and air fry for 4–5 minutes until lightly puffed and set. Remove and gently press down the center if it balloons.
- Brush with Marmite: Stir 1–2 teaspoons of Marmite with a few drops of warm water or oil to loosen. Brush a thin, even layer over the center. Go light—you can always add more next time.
- Add cheese: Sprinkle grated cheddar evenly over the Marmite base, keeping the border clear.
- Add biltong: Scatter the sliced or chopped biltong on top. Aim for even distribution so each slice gets some.
- Season: Add black pepper and a pinch of chili flakes if you like a gentle kick.
- Egg wash: Brush the scored border with beaten egg for a glossy golden finish. A tiny drizzle of olive oil or melted butter on the cheese is optional for extra sheen.
- Air fry: Return the tart to the air fryer at 360°F (180°C) for 8–12 minutes, until the edges are puffed and deep golden and the cheese is bubbling. Check at the 7-minute mark to avoid over-browning.
- Finish with coriander: Transfer to a board, rest 2 minutes, then scatter chopped coriander over the top. A light squeeze of lemon brightens the richness.
- Slice and serve: Cut into squares or wedges. Serve hot with a simple salad or as a snack with cold drinks.
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