Ingredients
Puff pastry (we made two snacks from 1 sheet of puff pastry, adjust as you desire!)
Cherry tomatoes (we used half a punnet)
Shaved Parmesan cheese
Balsamic glaze
Preparation
Step One
Defrost one sheet of puff pastry (or amount you are going to use)
Once defrosted cut in half
Step Two
Cut cherry tomatoes length ways in half
Step Three
Line a tray that will fit in airfryer with baking paper
Step Four
Sprinkle a liberal amount of balsamic glaze onto the baking paper down the tray
Step Five
Depending on the size of your cherry tomatoes, place 3 halves cut side down the length of the tray coating them in the balsamic glaze as you do. Ensure you leave enough room for the puff pastry to completely cover the tomatoes. (We had to make one snack at a time as that is all will fit into our airfryer) Season with salt and pepper
Step Six
Place one half of the puff pastry over the top of the tomatoes, gently prick holes in the puff pastry with the tip of a knife.
Step Seven
Cook in the airfryer at 180 degrees for approx 12 minutes or until the puff pastry is golden brown. Once cooked remove from airfryer. Take the snack out holding onto the baking paper and flip over onto a chopping board. Peel baking paper back, then sprinkle parmesan cheese over the top of the tomatoes. Cut the snack into three pieces, serve and enjoy!!
Watch Chris make this snack in the Cooking with Chris episode linked below. It starts at timestamp 36:08