Terrific Tomato Tart ala Amy

Here's the YUMMMY Tomato Tart curtesy of Amy!!

12 sheets phyllo dough (14 inches x 9 inches)
2 tbsp olive oil
2 tbsp dry bread crumbs
2 tbsp prepared pesto
3/4 cups crumbled feta cheese, divided
1 medium tomato, cut into 1/4 inch slices
1 large yellow tomato, cut into 1/4 inch slices
1/4 tsp pepper
5-6 fresh basil leaves, thinly sliced

Place one sheet of phyllo dough on a baking sheet lined with parchment paper; brush with 1/2 tsp oil and sprinkle with 1/2 tsp bread crumbs. (keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out) Repeat layers, being careful to brush oil all the way to edges.

Fold each side 3/4 inch toward center to form a rim. Spread with pesto and sprinkle with half of the feta cheese. Alternately arrange the red and yellow tomato slices over cheese. Sprinkle with the pepper and remaining feta cheese.

Bake at 400 degrees for 20-25 minutes or until crust is golden brown and crispy. Cool on a wire rack for 5 minutes. Remove parchment paper before cutting. Garnish with basil.

Makes 8 servings.
One serving contains:

Calories: 135
Fat grams: 7 grams
Fiber: 1 gram
Points in one serving: 3 points