For the filling:
Cut the eggplants and tomatoes into thin slices of half a centimeter. Chop the spring onion, basil, and rosemary.
Put the eggplant, tomato, herbs, olive oil, and salt and pepper in a bowl. Mix carefully so that the tomato does not melt and the vegetables will be marinated.

To make the pie:
Place half of the SHORTCRUST Pastry on the pie plate and spread it out, covering the entire length of the pie plate. The ideal size of the pie plate is 24x5cm.
At the beginning add half of the gruyere cheese and layer the vegetables on top, successively eggplant-tomato like ratatouille how it is appearing in the photo.
Add on top all the ingredients of marinade that are left in the bowl and sprinkle with the rest of the gruyere cheese.
Close the sides of the pie slightly as is appearing in the photo, then brush with the egg yolk and finally garnish with the black sesame seeds.

To bake the pie:
Cover the dish with aluminum foil and bake in a preheated oven, at 180°C in air, for 35 minutes.
As soon as the time is up, take out the aluminum foil and bake the pie for another 35 minutes until it gets a nice golden brown color and the vegetables are golden brown too.