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1
Preheat oven to 400F.
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2
Line a 17 1/2-by-17 1/2-inch baking sheet with parchment paper or foil or brushed with olive oil.
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3
Lay one large sheet of phyllo on the prepared pan.
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4
(If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.)
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5
Keep the remaining phyllo covered with a damp kitchen towel.
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6
Lightly brush the oil over the phyllo sheet with a pastry brush.
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7
Sprinkle with a little bit breadcrumbs.
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8
Repeat this step, layering the remaining phyllo on top.
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9
Brush the final sheet with oil.
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10
Carefully roll about 1-inch of each side toward the center to form the outer rim of the tart.
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11
Using the same brush, brush basil pesto evenly on the surface of the tart.
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12
Sprinkle about half of the crumbled feta cheese over the pesto layer.
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13
Place tomato slices, alternating colors, over the pesto layer; season with salt and pepper.
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14
Sprinkle the remaining cheese over the top.
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15
Bake the tart until the crust turns brown and crispy, 30 to 35 minutes.
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16
Let cool in the pan on a wire rack for 5 minutes.
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17
To serve, lift the parchment paper and slide the tart onto a cutting board or large platter.
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18
Scatter basil leaves on top.
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19
Serve warm or at room temperature.
