Pesto Baked Eggs

Puff Pastry and Pesto

• 200 g plain flour, plus extra for dusting
• 150 g butter, unsalted, diced (1 cm), then frozen
• 60 g water, chilled
• ¾ tsp fine sea salt
• 40 g Parmesan cheese, cut in pieces (2 cm)
• 15 g toasted pine nuts
• 1 garlic clove
• 40 g fresh basil, leaves only
• 70 g extra virgin olive oil

Assembly

• 6 medium eggs
• fine sea salt, for seasoning
• ground black pepper, for seasoning