In a food processor blend together flour, salt and butter until mixture is size of tiny peas. In a small bowl whisk sour cream, lemon juice and water and add to flour mixture. Using your hands mix until blended.

Gently flatten into a disk shape and wrap with plastic wrap and refrigerate for 1 hour.

Preheat oven to 400°. On floured surface roll out dough into 12 round. Place in 10? tart shell and push up sides and bottom of tin.

Using a fork gently poke holes around bottom.

Set aside.

Place Zucchini slices on several paper towels and sprinkle with salt. Let stand for 30 minutes to allow Zucchini to sweat. After 30 minutes blot Zucchini with paper towel to remove moisture.

Place minced garlic with olive oil in a small bowl.

In a medium bowl blend cheeses, egg. salt and pepper and 1 1/2 teaspoon of garlic mixture.

Place cheese mixture on bottom of tart and lightly push to cover bottom of shell. Arrange zucchini slices in circle over filling. Drizzle remaining garlic oil over top.

Bake for 35 minutes or until set in center and golden brown around edges of crust.

Remove from oven sprinkle with basil, let stand for 10 minutes before cutting to serve.