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

Christie-Anne Wolmarans - Cooking foody

  • Difficoltà


  • Stagionatura

    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.


I was preparing snacks for a function and had run out of crackers. I decided to experiment with alternatives and make discs out of puff pastry; the pears and Parmigiano Reggiano were a natural consequence to add a touch of sweet and salt. The wild baby rocket turned out to be an awesome addition making it crunch as well!!
Christie-Anne Wolmarans
Cooking foody