Chard and Ricotta Puff Pastry Bites

Name: Chard and Ricotta Puff Pastry Bites
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18
Ingredients: Puff pastry 2 rectangular rolls 1 lb; Egg yolks 1; Chard to be cleaned 1.1 lbs; Cow's milk ricotta cheese 1 cup; Parmigiano Reggiano PDO cheese 3 oz; Nutmeg to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 18
Cost: Low

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PRESENTATION

Recipe by
Luisa Orizio

Chard and ricotta puff pastry bites come out of the oven looking like something from a bakery case — flaky, fragrant shells around a filling of pan-cooked Swiss chard, cow's milk ricotta, and grated cheese. They work equally well as bite-sized party food or a relaxed first course, and they cost far less than they look. The combination of an exceptional visual result and a minimal grocery bill is exactly what makes them such a reliable choice for a party buffet or a casual spread at home.

Swiss chard cooked down in a pan loses its raw bite and blends cleanly into the ricotta, while the grated cheese draws the filling together into something cohesive and savory. The pastry bakes crisp enough to hold its shape from oven to table without going soggy, so the bites travel well across a spread and stay presentable through the meal. Because the filling comes together quickly and puff pastry is already on hand in sheet form, the whole recipe moves faster than the finished result suggests — which is most of the point when you want something that genuinely impresses without a complicated afternoon in the kitchen.

INGREDIENTS

Ingredients for 74 bites: Puff pastry 1 lb (460 g) - 2 rectangular rolls; Egg yolks 1

for the filling: Chard 1.1 lbs (500 g) - to be cleaned; Cow's milk ricotta cheese 1 cup (250 g); Parmigiano Reggiano PDO cheese 3 oz (80 g); Nutmeg to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

Preparation

How to prepare Chard and Ricotta Puff Pastry Bites

To prepare these tasty chard bites, start by cleaning the chard and removing the stem 1. Heat a drizzle of oil in a pan and cook the leaves 2 over medium heat for about three or four minutes, remembering to season with salt 3.

Once ready 4, squeeze them well to remove excess water and finely chop them with a knife 5. At this point, transfer the chard to a bowl and add the ricotta 6.

Also incorporate the grated cheese 7, season with salt and pepper 8 and flavor with nutmeg 9.

Mix 10 until you obtain a homogeneous mixture 11, then place it in a piping bag without a tip. Now prepare the base: unroll the puff pastry sheet and divide it into three equal parts lengthwise 12.

Spread a strip of filling along one edge of each pastry portion 1314, then roll and seal the edges well so the filling doesnt escape 15.

With a sharp knife, cut these cylinders into many small pieces of about 3/8 inch (approximately 2 cm) 16. With this quantity you will obtain about 74 bites 17 using two rolls of puff pastry. Transfer the bites to a baking sheet lined with parchment paper, keeping them slightly spaced apart 18 19.

Finally, brush them with beaten egg yolk 20 and bake in a preheated convection oven at 392 B0F (about 200 B0C) for about ten minutes, until golden and crisp. Your bites are ready to be enjoyed 21.

Storage

It is recommended to eat the chard bites immediately to enjoy them at their best. Alternatively, you can store them in the refrigerator for about 2 days and reheat them before serving. They can be frozen raw and baked after thawing in the refrigerator.