A savory short crust flavored with manchego envelops Spanish-inspired hand pies filled with oven-roasted cauliflower, toasted hazelnut paste, chopped rosemary, and more of the grated cheese. Serve them as an appetizer, with slices of membrillo (Spanish quince paste often served alongside cheese, for tapas) and a glass of fine sherry.

　　

Ingredients

Makes 8

　　

For the Crust

2 1/4 cups all-purpose flour, plus more for dusting

　　1/2 cup finely grated manchego cheese

　　Pinch of sugar

　　1 teaspoon coarse salt

　　3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces

　　1 large egg yolk, plus 1 large egg yolk, for egg wash

　　1/4 to 1/2 cup ice water

　　1 tablespoon heavy cream, for egg wash

　　

For the Filling

1 small head cauliflower, florets separated and thinly sliced (about 4 cups)

　　3 tablespoons plus 1/4 cup extra-virgin olive oil

　　Coarse salt and freshly ground pepper

　　2/3 cup hazelnuts, toasted and skinned (see page 343)

　　1 garlic clove

　　1 teaspoon finely grated lemon zest

　　2 teaspoons finely chopped fresh rosemary

　　5 ounces manchego cheese, thinly sliced

　　

Step 1

Make the crust: Pulse flour, cheese, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in 1/4 cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Divide dough in half, and shape into disks. Wrap each in plastic. Refrigerate until firm, about 1 hour.

　　

Step 2

Make the filling: Preheat oven to 375°F. Toss cauliflower with 3 tablespoons oil in a medium bowl; season with salt and pepper. Spread on a large rimmed baking sheet. Roast until golden brown, about 7 minutes. Flip cauliflower; roast 5 minutes more. Let cool.

　　

Step 3

Put nuts and garlic in a food processor. With machine running, slowly add remaining 1/4 cup oil until mixture is finely chopped. Add zest and 1 teaspoon rosemary; season with salt and pepper. Process until mixture is combined into a paste.

　　

Step 4

On a lightly floured surface, roll out 1 disk of dough 1/4 inch thick. Cut out eight 4-inch rounds. Transfer to a parchment-lined rimmed baking sheet. Spread 2 teaspoons hazelnut mixture onto each round, leaving a 1/4-inch border. Divide cauliflower among rounds. Top with cheese and remaining teaspoon rosemary, dividing evenly; sprinkle with pepper. Whisk cream and remaining yolk in a small bowl, and brush edges of dough. If dough gets too soft to handle, refrigerate until firm.

　　

Step 5

On a lightly floured surface, roll out remaining disk of dough 1/4 inch thick. Cut out eight 4-inch rounds. With a small flower-shaped cookie cutter, cut out 8 flowers from dough scraps. Place a dough round on top of each pie; gently press edges with a fork to seal. Brush crusts with egg wash; place a flower on each pie. Brush flowers with egg wash. Refrigerate until firm, about 30 minutes. Bake until crust is golden brown, 30 to 32 minutes. Serve warm or at room temperature.

　　Martha Stewart's New Pies and Tarts