For the parmesan pastry; process the flour, parmesan and butter until mixture resembles fine breadcrumbs. Add the egg yolk and 1 tablespoon of water and process until the dough comes together, if necessary add remaining water. Turn the dough onto a lightly floured surface and knead lightly until smooth. Press into a square. Roll the pastry out between 2 sheets of baking paper to 20cm x 30cm rectangle. Refrigerate for 15 minutes.
Preheat oven and large flat baking tray to 200°C, fan forced. Remove top sheet of the baking paper. Piece pastry all over with a fork then cut pastry into 5cm squares. Lift the pastry squares, still on baking paper onto the hot tray. Bake for 12-15 minutes or until golden and cooked through. Set aside to cool.
Spread goats cheese over the base of each pastry square. Top with a Sweet Solanat tomato. Spoon over a little pesto and season with salt and pepper. Scatter over the micro-cres, drizzle with a little extra virgin olive oil and serve.