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1
Make the crust: Pulse flour, cheese, sugar, salt, and butter in a food processor until mixture resembles coarse meal.
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2
Add 1 egg yolk; pulse to combine.
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3
Drizzle in 1/4 cup ice water, and pulse until dough just comes together.
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4
(If dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.)
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5
Divide dough in half, and shape into disks.
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6
Wrap each in plastic.
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7
Refrigerate until firm, about 1 hour.
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8
Make the filling: Preheat oven to 375F.
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9
Toss cauliflower with 3 tablespoons oil in a medium bowl; season with salt and pepper.
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10
Spread on a large rimmed baking sheet.
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11
Roast until golden brown, about 7 minutes.
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12
Flip cauliflower; roast 5 minutes more.
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13
Let cool.
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14
Put nuts and garlic in a food processor.
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15
With machine running, slowly add remaining 1/4 cup oil until mixture is finely chopped.
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16
Add zest and 1 teaspoon rosemary; season with salt and pepper.
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17
Process until mixture is combined into a paste.
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18
On a lightly floured surface, roll out 1 disk of dough 1/4 inch thick.
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19
Cut out eight 4-inch rounds.
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20
Transfer to a parchment-lined rimmed baking sheet.
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21
Spread 2 teaspoons hazelnut mixture onto each round, leaving a 1/4-inch border.
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22
Divide cauliflower among rounds.
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23
Top with cheese and remaining teaspoon rosemary, dividing evenly; sprinkle with pepper.
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24
Whisk cream and remaining yolk in a small bowl, and brush edges of dough.
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25
If dough gets too soft to handle, refrigerate until firm.
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26
On a lightly floured surface, roll out remaining disk of dough 1/4 inch thick.
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27
Cut out eight 4-inch rounds.
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28
With a small flower-shaped cookie cutter, cut out 8 flowers from dough scraps.
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29
Place a dough round on top of each pie; gently press edges with a fork to seal.
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30
Brush crusts with egg wash; place a flower on each pie.
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31
Brush flowers with egg wash. Refrigerate until firm, about 30 minutes.
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32
Bake until crust is golden brown, 30 to 32 minutes.
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33
Serve warm or at room temperature.
