Torta pasqualina with tofu and chards

For 4 people
250 g of ready puff pastry or homemade puff pastry
500 g of chards 
250 g of tofu (preferably soft velvety, like silk tofu)
1/2 chopped onion
2 tablespoons of extra virgin olive oil
1/2 glass of soy milk
1 pinch of salt

Thoroughly wash the chards; drain, cut the white shores and cut the leaves into strips.
Cook steamed and squeeze as much as possible.
Meanwhile sauté onion; join the biete wring with a pinch of salt, and fry for a few minutes.
Crumble the tofu in a bowl and add a little soy milk to soften it; add the beets and mix thoroughly with your hands, trying to obtain a homogeneous mixture, and season with herbs and seasonings to taste.
Divide the dough into at least 4 sheets paper thin; grease a 20 cm diameter cake tin and stretch out the first browse.
Brush them with oil, cover with the second sheet and cut off the excess dough, leaving 3-4 cm above the edge of the pan.
Pour the filling, cover with a sheet, brush them with oil and cover with the last browse; trim the edges and rolling up together the remaining puff pastry dough formed a cord centimeters.
Bake at 170° C for about 1 hour.
Serve warm or cold.

Note: prepare in advance to serve it lukewarm, or the day before to serve cold: so, is even more tasty!