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cauliflower extra-virgin olive oil ground cumin hazelnuts clove garlic thyme discs Cheddar cheese egg yolk
Viewed: 27 - Published at: 2 years agoIngredients
- 1 None small cauliflower, cut into florets, thinly sliced
- 1 1/2 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/3 cup roasted hazelnuts
- 1 clove garlic, peeled
- 2 tsp fresh thyme leaves
- 2 sheets frozen pie dough, thawed, cut into 8 - 5 inch discs
- 3 oz aged Cheddar cheese, thinly sliced
- 1 None egg yolk, lightly beaten
Method
- Preheat oven to 375°F. Line a baking tray with parchment paper. Combine cauliflower, 1 tbsp olive oil and cumin. Season. Arrange on a baking tray and roast for 10-12 mins, until golden brown. Set aside to cool.
- Meanwhile, combine hazelnuts and garlic in a food processor. With the machine running, add remaining oil. Process until mixture is finely chopped. Add 1 tsp thyme and season. Pulse briefly to combine.
- Arrange 4 pastry discs on prepared tray. Spread 3 tsp hazelnut mixture in the center of each disc, leaving a 1/3 inch border. Top with cauliflower and cheese. Sprinkle with remaining thyme.
- Whisk together egg yolk and 2 tsp water. Brush edges of pastry with egg wash and top with remaining pastry discs. Crimp edges with a fork to seal. Brush tops with egg wash and chill for 30 mins. Bake for 30 mins, until golden brown. Serve warm or at room temperature.
