Step 1

If you are using homemade pesto, you’ll first need to prepare this (I use this traditional basil pesto or this pistachio pesto for vegan). It takes just a couple of minutes to make with a blender.

Step 2

Gently lay out the two sheets of puff pastry and roll them gently into 11x13-inch rectangles (28x33 cm).

Step 3

Cut out the Christmas tree shape from the first sheet of pastry. You want to make a large triangle (with the point starting at the center of the top of the pastry sheet) with a small 2-inch long rectangle (5 cm) in the center at the bottom (the tree stump). Slice it from the top to the bottom of the pastry sheet lengthwise.You can use a clean ruler to help you do this evenly, rather than free-hand. Alternatively, draw and cut out the tree template on some parchment paper and use this to cut around.

Step 4

Lay the first Christmas tree over the second sheet of pastry as a guideline. You can optionally cut out a star-shaped Christmas tree "topper" from the pastry scraps too.There’s no need to waste any of these odd-shaped scraps, either. You can fill them too and make them into individual pastries to nibble on.

Step 5

Preheat the oven to 400ºF/200ºC (fan assisted).

Step 6

Make sure you have all the elements ready in front of you (cut-out pastry, pesto, freshly shredded cheese, cherry tomatoes, and melted butter).

Step 7

Over one of the Christmas tree puff pastry sheets, gently spread a layer of pesto, and then top with the shredded cheese. Leave around ½-inch border with no filling (around 1 cm).

Step 8

Lay the second sheet of pastry over the first. Gently press the edges to help them seal a bit.

Step 9

Now it’s time to twist the Christmas tree branches:Using either a knife or pizza wheel, cut every 1½-2 inches (4-5 cm) apart down both sides of the tree (leaving the top 2 inches/5 cm of the tree). Leave 2-3 inches/5-8 cm of space in the middle, leaving less as you slice closer to the top of the tree (refer to the images).Once again, use a ruler to help you make even and straight slices in the dough.

Step 10

Twist each branch upwards once (the bottom 2-3 branches may twist twice).

Step 11

Once twisted, brush the puff pastry Christmas tree with the melted butter and place a whole cherry tomato on each tree branch.You can also place a star (stuffed with pesto) on top of the tree before baking. Make little parcels with the rest of the dough and fill them with pesto as well.

Step 12

Transfer the puff pastry Christmas tree to a baking sheet (keep it on the parchment paper it comes with) and bake for between 15-18 minutes until puffed up and golden.

Step 13

Then remove from the oven, place the "star" at the top of the tree (if you made one), allow to cool for several minutes, then enjoy! You can brush with some extra pesto if wanted.

Step 14

Make ahead: you can assemble the unbaked puff pastry Christmas tree and store it covered in the refrigerator for several hours before baking (or overnight when using a filling that isn't very oily). Alternatively, prepare the entire pastry and reheat it before serving.Store: once cooled, store any leftovers in an airtight container in the fridge for between 3-4 days.Freeze: you can also freeze the pesto puff pastry for up to three months. Leave it to defrost in the fridge overnight.Reheat: you can enjoy the puff pastry appetizer chilled or at room temperature. However, to reheat the tomato pesto tart, you can either use the microwave (will be soft) or gently crisp it up again in the oven for 10-15 minutes, or until warmed through.