Make the crust: Place flours, sugar, lemon zest, pinch ground cloves and salt in the food processor, using the steel blade pulse 3 times to blend. Add cold butter and pulse around 10 times until the butter its pea-sized. Add ice water and cider vinegar, pulse just enough till it starts forming a ball and the dough smooths out. Turn out on a surface and form a flat circle. Wrap in clingwrap and chill for 30 minutes.
Preheat the oven to 200 °C. Line a baking sheet with baking paper. Lightly flour the work surface and roll out the dough in a 30 cm circle. Place on the baking paper. (My top tip? Roll it out on the baking paper – then there’s no sticking to the table and it’s super easy to pick up!)
For the cream cheese base, blend the Kiri cream cheese, egg yolk, garlic, herbs, lemon juice and seasoning together in a bowl until well mixed. Spoon cream cheese mixture in the centre of the dough circle, spread out leaving a 5 cm border clear. Place the tomatoes cut side up on the cream cheese, season liberally with salt and pepper. Turn the dough edge over, making folds as you go. Brush the turned-over edge with the egg wash and sprinkle sparingly with black seeds.
Bake till the crust is a deep golden brown and cooked through, about 40 minutes, taking care that the tomato filling doesn’t burn. Drizzle with pesto and finish off with parmesan shavings and some basil leaves. Enjoy warm or at room temperature.