Ingredients
For the dough
250 gr pastry flour
113 gr butter
50 gr grated cheese (Pecorino Romano or Parmigiano Reggiano)
50 gr iced water
5 gr salt
5 gr black pepper
For the tomatoes
10 campari tomatoes
2 stems of thyme
Sea salt
Extra virgin olive oil
For the eggplant
1 eggplant
For the pesto
125 gr pistachios
2 bunches of greens (parsley, cilantro, mint, oregano, basil)
2 cloves of garlic
2 tablespoons extra virgin olive oil
1 can of artichokes (drained)
1 teaspoon salt
For the brushing
Heavy cream
Sesame seeds
Tools
Food processor
Cutting board
Knife
Baking tray
Parchment paper
Gas stove
Directions
Step 1
Cut butter into tiny cubes and place in the frizzer for 10 min.
113 gr butter
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.
250 gr pastry flour
50 gr grated cheese (Pecorino Romano or Parmigiano Reggiano)
5 gr salt
5 gr black pepper
113 gr butter
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.
50 gr iced water
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.
10 campari tomatoes
2 stems of thyme
Sea salt
Extra virgin olive oil
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.
1 eggplant
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.
125 gr pistachios
2 bunches of greens (parsley, cilantro, mint, oregano, basil)
2 cloves of garlic
2 tablespoons extra virgin olive oil
1 can of artichokes (drained)
1 teaspoon salt
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.
Heavy cream
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!
