Cacio e Pepe Breakfast Egg Tartlets

Cut the puff pastry sheet into 4 squares. Fold the sides of each square.

Fill the squares with shredded fontina cheese.

Make a hole in the middle of the cheese filling and add a tablespoon of pesto into each. Top with an egg and sprinkle with Truffle Cacio e Pepe Italian Blend and black sesame seeds.

Brush the puff pastry sides with egg yolk. Bake at 410F for 15 mins.