Preheat oven to 450 degrees.
In a food processor, combine flour, pine nuts, kosher salt, baking powder and black pepper and pulse 3 or 4 times until combined. In a small bowl, combine oil and ice water. With processor on, slowly add oil mixture and process until dough is crumbly. Sprinkle dough into a 9-inch glass or ceramic pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of dish and bake at 450 degrees for 10 minutes. Remove from oven and set aside.
In a bowl, combine ricotta, egg, garlic and 1/2 teaspoon salt, stirring with a whisk. Add 1/4 cup basil and 1/4 cup Gruyere cheese, stirring to combine. Spread ricotta mixture evenly over crust. Arrange tomato slices over ricotta mixture, slightly overlapping. Sprinkle tomatoes with remaining 2 tablespoons of Gruyere cheese. Bake at 450 degrees for 25 minutes or until filling is set. Let stand 10 minutes. Sprinkle with remaining 1/4 cup basil and enjoy.