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Air Fryer Marmite Tart With Cheddar, Biltong and Coriander – Savory, Crispy, and Fast

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Preheat your air fryer: Set it to 360°F (180°C). If your air fryer runs hot, drop to 350°F (175°C).
  2. 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.
  3. Score a border: Using a sharp knife, score a ½-inch border around the edge without cutting through. This helps the edges puff up.
  4. Dock the base: Prick the center (inside the border) with a fork to prevent puffing in the middle.
  5. 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.
  6. 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.
  7. Add cheese: Sprinkle grated cheddar evenly over the Marmite base, keeping the border clear.
  8. Add biltong: Scatter the sliced or chopped biltong on top. Aim for even distribution so each slice gets some.
  9. Season: Add black pepper and a pinch of chili flakes if you like a gentle kick.
  10. 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.
  11. 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.
  12. 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.
  13. Slice and serve: Cut into squares or wedges. Serve hot with a simple salad or as a snack with cold drinks.