Tartelettes with Parmigiano Reggiano, caramelized pears and pecans and arugula salad - Bermuda

Roll out the pastry and cut circles with a round pastry cutter or a glass, depending on the size required. Place circles on a baking tray lined with parchment paper, prick them and glaze with an egg. Bake until golden brown. Peel the pears, remove the core and cook in 10 g of butter and 2 tablespoons of sugar until they are well caramelized. When cooled, place the caramelized pears on the puff pastry, add the cubes of Parmigiano Reggiano, freshly ground black pepper and caramelized nuts (same method as the pears). Bake until the Parmigiano Reggiano cubes start to melt. Serve garnished with fresh arugula and a drizzle of balsamic vinegar.