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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Roll out the puff pastry into a square. Fold the edges over slightly and crimp with a fork to create a border.
In a bowl, mix ricotta, Gruyere, thyme, garlic, parsley, salt, and pepper until smooth.
Spread the cheese mixture evenly over the pastry, staying within the border.
Top with drained artichokes, drizzle with a little olive oil, and sprinkle with chili flakes (if using).
Brush the edges with beaten egg and sprinkle with sesame seeds.
Bake for 15-20 minutes, until puffed and golden.
Finish with a pinch of sea salt, pepper, and extra thyme if desired. Let cool for 10 minutes, then slice and serve warm.