In a food processor, process all of the ingredients until combined.
Sprinkle some flour onto a cutting board and place the dough on the surface.
Roll out the dough until it is large enough to fill up a 12" long springform tart tin.
Place the dough into the tin and form it cutting away any excess dough. Dock the dough using a fork and place a piece of parchment paper over the top and 1 cup of dried beans.
Par-bake the dough in the oven for 15 to 20 minutes or until lightly browned around the edges.
In a stand mixer with the paddle attachment, whip together the cheeses, salt and pepper until light and fluffy and then add 1 egg at a time until combined. Finish by folding in the cream.
Transfer the batter by pouring it over top of the par-baked pie crust.
Bake in the oven for 30 minutes or until lightly browned on top and firm in the center.
Cool the tart to room temperature.
In a separate medium size bowl, mix together the sun-dried tomatoes, pine nuts, basil and olive oil and evenly spread it over top of the cooled cake.
Optional Serving Tip: Drizzle on some reduced balsamic vinegar for a more intense flavor.