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

Appetizera few minutes12-18 months


1 roll of ready-made puff pastry

2 pears

80 g pecans

50 g Parmigiano Reggiano diced into cubes

20 g butter

4 tbsp sugar

1 egg

rocket to taste

Traditional Balsamic Vinegar


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 with fresh rocket salad and a drizzle of Balsamic Vinegar.

Recipe by Christie-Anne Wolmarans

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