Make pesto: Place the mint leaves, pistachios, chili, olive oil, and cheese in a food processor and blend until you get the desired consistency. Mine is not entirely smooth but almost there. Salt to taste, transfer into small, clean jars, and pour enough olive oil into the jar to cover the pesto completely. Place the lid on and keep refrigerated or freeze. Once you open a jar, keep it refrigerated and use it within a week or so.
Preheat the convection oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Defrost the puff pastry according to the packet's instructions. Cut into approximately 4x4 cm/ 1.6 x 1.6 inches large pieces. Place the squares on 2 or 3 baking sheets lined with baking paper.
Top: Smear each square with some pesto, leaving some space around the edges. Slice the tomatoes and place one slice on each puff pastry square. Sprinkle with a bit of salt and pepper and some grated Parmesan or pecorino.
Bake for about 15 to 20 minutes or until the edges of the pastry are golden brown. Enjoy warm or completely cool.
The nutrition is calculated considering that the pesto is store-bought.
The standard German already rolled puff pastry from the refrigerator section of the supermarket. If using frozen pastry, defrost according to the packet's instructions.
Cherry tomatoes are fine as well. In this case, you will need more than three, and you can place two slices or two halves on each pesto bite.