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Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand.
In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.
Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product.
Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. Add a pinch of salt to this mixture if desired.
When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.
Remove from the oven, spoon in some of the red pesto and spread evenly with the back of the spoon.
Make nests with the ham and scatter around the inside.
Break up the burrata by hand and arrange around the ham. Top with some more of the ham so it’s not all cheese visually.
Top with fresh basil leaves, olive oil if desired, salt and black pepper.