PASTRY:

2 c. all purpose flour
1/4 tsp. salt
1/2 c. butter, chilled & cut into sm. pieces
1/4 c. finely minced fresh basil
2 lg. eggs, beaten

Mix the flour and salt together in a bowl. Cut in the butter with a pastry cutter or fork until you have a coarse mixture. Mix in the basil. Add the beaten eggs to the flour mixture and mix until a ball of dough is formed. Wrap dough in plastic wrap and chill for at least 1 hour.

Roll out the dough to fit a 10" tart pan. Cover and chill for at least 30 minutes.

FILLING:

4 lg. eggs
1/4 c. finely diced Mozzarella cheese
1/4 c. finely diced Provolone cheese
1 c. Ricotta cheese, well drained
1 c. heavy cream
1 c. sun dried tomatoes packed in olive oil, drained & sliced

Beat eggs well in large bowl. Add the cheeses and mix well. Add the cream and tomatoes; mix well. Pour into prepared chilled crust. Bake in a preheated 400 degree oven for 35 to 40 minutes until a knife inserted in the center comes out clean. Cool on a wire rack for about 10 minutes before serving. 8 servings.