5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
2 tablespoons pine nuts, toasted and coarsely chopped
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
3 tablespoons ice water
Cooking spray
3/4 cup part-skim ricotta cheese
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 cup chopped fresh basil, divided
1.5 ounces aged Gruyère cheese, shredded and divided (about 6 tablespoons)
1 pound heirloom tomatoes, seeded and cut into 1/4-inch-thick slices