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Preheat oven to 190C.
Make the chive pesto by blending 30g chives, 30g basil, 2 garlic cloves, ½ lemon juice, ½ cup grated Parmesan, 3 Tbsp pine nuts, and ¼ to ½ cup olive oil in a food processor or hand blender.
Roll out the puff pastry on a sheet of greaseproof paper.
Spread the pesto over the pastry, then top with the crumbled feta and chopped tomatoes and garlic.
Roll up the pastry vertically, then make diagonal cuts in the roll about ⅔ down.
Squish down the parts in the middle with a stick-like object to shape it into a circle.
Pinch the two ends together to join them.
Brush the pastry with egg wash and sprinkle with sesame seeds.
Lift the paper with the pastry ring into a baking dish and bake for 45-50 minutes.
Drizzle honey over the hot pastry.