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.