Christmas Tree Puffed Pastry with Swiss Chard
A classic holiday pie, this savory tart, that with a braid forms a small tree, filled with a mousse of Swiss chard, ham, and Parmesan cheese.
Alternatively, you can use spinach instead of Swiss chard.

Recipes thought for you:

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 5
Cooking methods: Oven
Cuisine: Italian
Seasonality: Christmas, New Year's Eve

495.46 Kcal

calories per serving

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Energy 495.46 (Kcal)
Carbohydrates 47.75 (g) of which sugars 4.96 (g)
Proteins 18.32 (g)
Fat 27.02 (g) of which saturated 13.25 (g)of which unsaturated 8.08 (g)
Fibers 2.39 (g)
Sodium 488.11 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Christmas Tree Puffed Pastry with Swiss Chard

for the puff pastry

2 cups all-purpose flour
3.5 oz Butter
1 teaspoon salt
10.5 oz Swiss chard (or boiled and squeezed spinach)
1.75 oz cooked ham
3.5 oz scamorza cheese
1 egg
3 tablespoons potato starch
to taste salt
2.8 oz ricotta
to taste pepper
1 egg
to taste cherry tomatoes
Half onion
3 sprigs lemon thyme (for decoration)

Christmas Tree Puffed Pastry with Swiss Chard

Tools for the Christmas Tree Puffed Pastry with Swiss Chard

Food Processor
Brush
Bowl
Sieve / Colander
Knife

Preparation of the Christmas Tree Puffed Pastry with Swiss Chard

Let’s prepare the puff pastry

I put all the ingredients together in the Thermomix, and it did everything.
Alternatively, put the flour on a surface, add the butter in pieces, the salt and water, and knead.
Form a dough ball, wrap it in plastic wrap, and let it rest until needed, at least 15 minutes in the fridge.
You can also prepare it the day before.
After resting, roll it out on a work surface with a rolling pin, giving it an oval shape, about 16 inches by 14 inches.
With a knife, refine the oval shape, smoothing out imperfections.
Don’t discard the excess, because we’ll make the tree balls with it.
Make these cuts.
I boiled the Swiss chard and let it drain.
I blended the vegetables together with the ham, ricotta, Parmesan, 1 egg, provola, a pinch of salt, and a grind of pepper.
Here’s the result.
In the central part, I poured the filling, about 0.5 inch thick, shaping it into an isosceles triangle, leveling with the back of a spoon.
I started folding the pastry strips from the top, gradually crossing them over each other.
Finally, I folded the base of the trunk in half.
I beat the other egg and brushed it on the little tree.
Then I decorated, forming balls with the leftover pastry, and completed with slices of onion and cherry tomato.
I baked it at 356°F for 30 minutes
The Christmas Tree Puffed Pastry with Swiss Chard is ready