Recipe information
Yield
makes 8
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Toss the cauliflower with 3 tablespoons of the oil in a medium bowl; season with salt and pepper. Spread on a rimmed baking sheet. Roast until golden brown, about 7 minutes. Flip the cauliflower; roast 5 minutes more. Let cool.
Step 2
Put the nuts and garlic in a food processor. With the machine running, slowly add the remaining 4 tablespoons oil until the mixture is finely chopped. Add the lemon zest and 1 teaspoon of the rosemary; season with salt and pepper. Process until combined.
Step 3
Roll out half of the dough on a lightly floured surface to a 1/4-inch thickness. Cut out 8 4-inch rounds. Transfer to a rimmed baking sheet lined with parchment. Spread 2 teaspoons hazelnut mixture onto each round, leaving a 1/4-inch border. Divide the cauliflower among the rounds. Top with cheese and the remaining teaspoon rosemary, dividing evenly; sprinkle with pepper. Whisk the cream and egg yolk in a small bowl. Brush the edges of the dough with egg wash. Set aside.
Step 4
Roll out the remaining dough on a lightly floured surface to a 1/4-inch thickness. Cut out 8 4-inch rounds. Cut out 8 flowers from scraps with a small flower-shaped cookie cutter. Place a dough round on top of each pie; gently press the edges with a fork to seal. Brush the crusts with egg wash; place a flower on each pie. Brush the flowers with egg wash. Refrigerate until cold, about 20 minutes. Bake until the crust is golden brown, 30 to 32 minutes. Serve warm or at room temperature.
