2 h 0 min

Step 1

Cut butter into tiny cubes and place in the frizzer for 10 min.

Step 2

In a food processor combine the flour, cheese, black pepper and salt. Add the frozen butter cubes and blend in pulses until you achieve a sandy texture.

Step 3

Add the ice water while keep blending in pulses. Blend just until you achieve thicker pieces, you don't want to reach a cohesive dough.

Step 4

Remove from the food processor onto a working surface and bring together into a cohesive dough. Wrap in plastic wrap and place in the fridge for at least 30 min (up to 2 days).

Step 5

Cut the tomatoes in half and arrange them on a baking tray with a parchment paper. Add thyme, salt and olive oil on top and roast in a preheated oven (400F or 200C) for 20 min. Remove from the oven and let it cool to room temperature.

Step 6

Burn the eggplant directly on the stove. Place the eggplant on the highest fire on your stove and cook for 15 min. Gently flip to the other side and cook for another 15 min.

Step 7

Remove eggplant from the fire and place standing in a bowl to drain all the liquids. Let it cook to room temperature, then peel the skin off.

Step 8

Make the quick pesto by blending canned artichokes, garlic, herbs, pistachios, olive oil and salt, to a smooth paste.

Step 9

Set your oven to 375F or 180C.

Step 10

Remove the dough from the fridge and roll on a floured parchment paper into a 1/2 inch thickness sheet. Try to keep the shape of the dough to a rectangular shape.

Step 11

Spread the pesto on the dough, leaving 1-2 inches clean edges.

Step 12

Top the pesto with pieces of eggplants and roasted tomatoes.

Step 13

Fold the clean edges of the dough towards the center, trying to not break the dough. Brush the edges with heavy cream and sprinkle sesame seeds.

Step 14

Bake for 40-45 min.

Step 15

Remove from the oven and let it cool for 15-20 min. Then cut and serve!

Step 16

YASSS!