Preheat oven to 450. With pastry blender, cut butter into flour until mixture resembles coarse crumbs. Slowly add cold water until dough forms a ball. On lightly floured surface, roll dough into a 12 inch circle. Press into an ungreased 10 inch tart pan with removable bottom. Line crust with foil and pie weights. Bake for 8 minutes or until lightly browned. Reduce oven temperature to 400. Sprinkle crust with cheese. Top with asparagus, bell pepper and basil. In bowl, mix eggs, half and half, salt and pepper. Pour over the vegetables. Top with pine nuts. Bake for 30 to 35 minutes or until set in center. Makes 8 to 10 servings.