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1
Heat oven to 350 deg F/180 deg Celsius
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2
Use the butter to grease 4 muffin cups or loose-bottomed small tartlet tins.
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3
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.
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4
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.
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5
With kitchen scissors, cut off the overhanging edges of the phyllo, but not too close to the top.
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6
Brush the phyllo cups generously all over with the olive oil.
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7
Place a tablespoon of pesto in the bottom of the phyllo cups.
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8
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.
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9
Sprinkle about 1/4 teaspoon sugar and a tiny pinch salt over each tomato half.
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10
Sprinkle fairly generously with pepper.
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11
Put the cheese of your choice on top -- goats' cheese (chevre) really is best.
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12
Drizzle a swirl of virgin olive oil over each tartlet.
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13
Bake for about 25 - 30 minutes, or until pastry turns golden.
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14
Serve warm, not hot from the oven.
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15
(Recipe can be doubled or tripled).
