In a food processor, and even with the help of a hand blender, place in a bowl the flour, butter and rosemary. Process using short bursts until crumbs are formed. Add the yolk and water.
Continue until a dough is achieved.
Pack the dough into a plastic wrap, and refrigerate for about 20 minutes.
Meanwhile, butter a round mold (about 20cm in diameter / 8 inches). Set aside.
Roll the dough out, and then cover the mold with the dough.
Preheat the oven to 350°F (180°C)
Bake for about 15 minutes
FILLING PREPARATION
Distribute (over the baked crust) the artichokes and chopped sun-dried tomatoes.
Then add chopped cheese, the beaten eggs with the cream, herbs, and then season with salt and pepper to taste. Once everything is well laid out, bake at 350°F (180°C) for about 20 minutes or until it solidifies enough.