Little Bistro Starters With Tomato and Pesto

READY IN: 45mins




  • 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).