Zucchini, Sun-Dried Tomato and Basil Tart

Heat oven to 450°F. In large bowl place flour and butter. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add cold water, a teaspoon at a time, until dough is moistened. Shape into a ball. On lightly floured surface roll dough out into 12- inch circle. Press dough into ungreased 10- inch tart pan with removable bottom. Line crust with aluminum foil and pastry weights or dried beans. Bake 8 to 10 minutes or until very light golden brown.

Reduce oven to 400°F. Sprinkle bottom of prebaked crust with cheese. Arrange zucchini in thin layer over cheese. Sprinkle with tomatoes and basil. Stir together AllWhites, half and half, salt and pepper; mix well. Pour AllWhites mixture over zucchini. Top with pine nuts. Bake 30 to 35 minutes or until AllWhites are set in the center.