Recipe by Zurie
This is really quick and easy to make. I had some phyllo today which needed to be used up. I used a muffin tin, but you can make a lovely little tart if you have small fluted tartlet tins. The pesto was homemade. Ideally you should have goats cheese (chèvre) for this: I used pieces of Greek halloumi cheese. Don't use a cheese which will go gummy as it cools. Use small ripe tomatoes, so the cross-slices fit into the shells. Serve warm rather than hot. The recipe can easily be doubled or tripled.
- 8 sheets phyllo pastry (guesstimate, see instructions)
- 2 teaspoons soft butter
- extra virgin olive oil
- 4 tablespoons basil pesto (homemade if possible)
- 4 slices tomatoes, ripe (unpeeled and sliced 3/4 inch thick crosswise)
- 1 teaspoon sugar
- 1 teaspoon black pepper, coarsely ground
- 2 ounces goat's cheese (or halloumi or cream cheese)
Directions See How It's Made
- Heat oven to 350 deg F/180 deg Celsius
- Use the butter to grease 4 muffin cups or loose-bottomed small tartlet tins.
- Open up the phyllo sheets: you need 4 sheets, one on top of the other. You might need extra sheets, depending on size of your phyllo sheets. Cut into squares large enough to fit into your molds.
- Line the greased muffin cups or tartlet tins with the 4-sheet thick phyllo squares. Push in gently. It will wrinkle at the sides, of course; that's the idea.
- With kitchen scissors, cut off the overhanging edges of the phyllo, but not too close to the top.
- Brush the phyllo cups generously all over with the olive oil.
- Place a tablespoon of pesto in the bottom of the phyllo cups.
- Top with the unpeeled 3/4 inch thick tomato slice, sliced crosswise. You might find that a small tomato (top cut off and cut into two, through the centre) yields two thick slices and fits neatly into the pastry on top of the pesto.
- Sprinkle about 1/4 teaspoon sugar and a tiny pinch salt over each tomato half.
- Sprinkle fairly generously with pepper.
- Put the cheese of your choice on top -- goats' cheese (chèvre) really is best.
- Drizzle a swirl of virgin olive oil over each tartlet.
- Bake for about 25 - 30 minutes, or until pastry turns golden.
- Serve warm, not hot from the oven.
- (Recipe can be doubled or tripled).