Pre-heat oven to 200°C
To make the pesto, blitz the herbs, hard cheese, garlic, nuts, nearly all the olive oil and a pinch of salt and pepper in a food processor.
Heat some oil in a frying pan and add the red onion wedges. Season and cook for a few minutes on a high heat to take the rawness off the onion.
Top each disc of pastry with a tablespoon of pesto. Then add a layer of onion, then crumble over the goat’s cheese.
Bake in the oven for 10 minutes or until the pastry is just cooked and golden.
Serve with rocket and watercress trickled with oil and seasoned with salt.