Tomato and basil summer tart

Instructions

1. Preheat oven to 180 C. Line a tin 45x35 cm tin with baking sheet. Lay one large sheet of phyllo.
2. Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle with 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about 1 cm of each side toward the center to form the outer rim of the tart.
3. Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half of the crumbled feta cheese over the pesto layer. Arrange tomato slices over the pesto layer; season with salt and pepper. Sprinkle the remaining cheese over the top.
4. Bake the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes.
5. To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.

• Servings : 8
• Ready in : 50 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Appetizers, Cheese and eggs, Kids are cooking, Pizza, Pasta, Spagetty, Quiches, recipes for summer
• Ingredient : Basil, Basil leaves, Bread crumbs, Cheese, Feta cheese, Fine pastry sheets, Ground black pepper, Olive oil, Pepper, Pesto sauce, Quiche, Salt, Tomatoes