-
1
Preheat the oven to 375F.
-
2
Toss the cauliflower with 3 tablespoons of the oil in a medium bowl; season with salt and pepper.
-
3
Spread on a rimmed baking sheet.
-
4
Roast until golden brown, about 7 minutes.
-
5
Flip the cauliflower; roast 5 minutes more.
-
6
Let cool.
-
7
Put the nuts and garlic in a food processor.
-
8
With the machine running, slowly add the remaining 4 tablespoons oil until the mixture is finely chopped.
-
9
Add the lemon zest and 1 teaspoon of the rosemary; season with salt and pepper.
-
10
Process until combined.
-
11
Roll out half of the dough on a lightly floured surface to a 1/4-inch thickness.
-
12
Cut out 8 4-inch rounds.
-
13
Transfer to a rimmed baking sheet lined with parchment.
-
14
Spread 2 teaspoons hazelnut mixture onto each round, leaving a 1/4-inch border.
-
15
Divide the cauliflower among the rounds.
-
16
Top with cheese and the remaining teaspoon rosemary, dividing evenly; sprinkle with pepper.
-
17
Whisk the cream and egg yolk in a small bowl.
-
18
Brush the edges of the dough with egg wash. Set aside.
-
19
Roll out the remaining dough on a lightly floured surface to a 1/4-inch thickness.
-
20
Cut out 8 4-inch rounds.
-
21
Cut out 8 flowers from scraps with a small flower-shaped cookie cutter.
-
22
Place a dough round on top of each pie; gently press the edges with a fork to seal.
-
23
Brush the crusts with egg wash; place a flower on each pie.
-
24
Brush the flowers with egg wash. Refrigerate until cold, about 20 minutes.
-
25
Bake until the crust is golden brown, 30 to 32 minutes.
-
26
Serve warm or at room temperature.
