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Preheat oven to 350 degrees (180 C).
Arrange walnuts in a single layer on baking sheet. Toast in oven until slightly brown, about 5-10 minutes.
Grab your puff pastry from the fridge and lay your parchment paper out on your baking sheet. Roll out your pastry directly onto the parchment paper.
Fold all the edges of the puff pastry in by about an inch, puff pastry dough laying on a board and being folded over and crimp with a fork to seal.
Sprinkle on the shredded cheese, leaving 1 inch on all sides, and then add the sliced pears in rows.
Make a simple egg wash by cracking an egg into a bowl, add a tablespoon of water and beat the egg. Brush the edges of the puff pastry with the egg wash.
Bake for 15-20 minutes until the pastry is deeply golden and crisp.
Remove from the oven and drizzle with honey, sprinkle with walnuts and arugula.
Serve warm or at room temperature.