CRUST

• 1 1/4 cups unbleached all-purpose flour
• 2 TBS pine (pignoli) nuts, toasted and coarsely chopped or 2 TBS sunflower seeds, toasted
• 1/4 tsp. kosher salt
• 1/4 tsp. baking powder
• 1/4 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 TBS ice water
• Cooking spray

FILLING

• 3/4 cup part-skim ricotta cheese
• 1 large egg, lightly beaten
• 2 garlic cloves, minced
• 1/2 tsp. Kosher salt
• 1/2 cup chopped fresh basil, divided
• 1 1/2 oz. (about 6 TBS) Gruyere cheese, shredded and divided
• 1 lb. heirloom tomatoes, seeded and cut into 1/4 inch or less thick slices

Preheat oven to 450 degrees.

CRUST

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.

FILLING

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.