Preheat the oven to 200 degrees Celsius (392 F)
Using a knife, make shallow cuts in each puff pastry square at less than a cm (0.4-inch) from the edges - see image.
Crumble the goat cheese (a slice per square) and spread evenly on each puff pastry square, making sure not to leave the frame we created earlier with the knife.
Cut the nectarine with a knife, remove the pit, slice it into thin slices, and immediately brush the slices with lemon juice to prevent blackening. Brush with olive oil.
Arrange six slices on each square, three on each side, so they slightly overlap each other.
Mix sugar, chili, salt, ginger, and ground cardamom in a small bowl and sprinkle over the nectarines; sprinkle chopped pistachios on top.
Brush or spray everything with olive oil. Spray the edges with olive oil as well.
Place on a baking tray lined with baking paper in the center of the oven and bake for about 20 minutes until the puff pastry rises and the nectarines are golden.
Serve warm with a scoop of vanilla ice cream on top; take a bite and open big eyes :)😋❣️