Recipe Description

1. Lightly grease two 11.5cm fluted tartlet tins.
2. Place 1 sheet of 2 sheets shortcrust pastry, just thawed on a lightly floured bench. Top with the remaining pastry sheet. Sprinkle with a little flour and roll out to 3mm thickness. Cut in half diagonally. Ease 1 half into 1 prepared tart tin. Repeat with remaining pastry half and tart tin. Trim excess pastry. Line the pastry cases with baking paper and fill with pastry weights or rice. Place in the basket of an XXL airfryer and air fry at 200C for 6 minutes. Remove the paper and baking beans or rice and and air fry for a further 2 minutes.
3. Meanwhile, heat the 1 tbsp olive oil in a frying pan over medium heat. Add 1 small brown onion, thinly sliced and cook, stirring occasionally, for 10 minutes or until golden and caramelised. Set aside to cool slightly.

4. Combine 75g cream cheese, 2 tbsp sour cream, 25g (¼ cup) grated cheddar and 1 egg in a bowl. Add the onion. Stir to combine. Season. Divide the mixture between tart cases. Make a small well in the centre of 1 tart. Crack an egg into the well. Repeat with remaining tart and egg. Season with pepper.

5. Air fry at 170C for 10-12 minutes or until just cooked. Leave in the air fryer to cool for 5 minutes or until the egg is cooked to your liking.

6. Sprinkle with Chopped fresh chives, to serve (optional), if using, to serve.