Brie with pesto, sun-dried tomatoes and artichokes in the air fryer

Ingredients:

• 1 small baguette, thinly sliced ​​diagonally
• 3 tbsp. l. olive oil
• 1/3 cup chopped marinated artichoke hearts
• 1/3 cup sun-dried tomatoes, chopped
• 3 tablespoons store-bought basil pesto
• 1 large egg
• Premium flour for working with dough
• 1 sheet frozen puff pastry (150g), thawed
• 1 circle (220 g) of brie cheese
• Crackers, sliced ​​red bell pepper and endive for serving
• Special equipment: air grill with a capacity of 3.5 l or 6 l.

Preparation:

1. Preheat the air fryer to 175°C.
2. Brush both sides of the baguette slices with olive oil and sprinkle with a pinch of salt and black pepper. Place the slices in the air fryer basket, lining them up tightly. Fry until golden brown, turning halfway through, about 4 minutes.
3. Meanwhile, in a medium bowl, combine the artichokes, sun-dried tomatoes, and 2 tablespoons pesto until smooth. Set aside. In a small bowl, beat the egg with a little water and set aside.
4. Lightly flour a clean work surface or cutting board. Roll out the puff pastry into a 35x30cm rectangle. Cut 0.5cm-wide strips from the shorter side to create a 30x30cm square, setting the strips aside for decoration.
5. Lightly brush the center of the square with egg yolk. Place the cut strips diagonally across the center of the square, 4 on one side and 4 on the other. Press lightly to seal them. Place a sheet of parchment paper over the puff pastry, then flip the parchment and pastry over so the pattern is facing down.
6. Spoon the artichoke and sun-dried tomato mixture into the center of the dough, top with the remaining 1 tablespoon pesto and a circle of brie. Fold the puff pastry over the brie, brush the edges with a little egg wash, and pinch to seal the filling inside. Turn the wrapped brie over so the pattern is facing up. Brush the entire surface of the dough with egg wash, then refrigerate for 20-30 minutes to set.
7. Preheat the air fryer to 190°C. Place the brie in the center of the air fryer basket and cook until golden brown, about 18 minutes.
8. Let rest for 5 minutes and serve hot with toasted baguette, crackers, bell peppers and endive.