Roasted cauliflower with rosemary pesto hand pies

 I love spring, I have to say this to be disappointing. Lots of rain and quite cool. I hope this whether change fast.

  So we spent enough indoors. And once it's cold, it's good for baking.So basically we have eaten tarts for lunch and dinner.

Ingredients For the crust 2 1/2 of flour 1/2 cup grated Parmesan cheese 1 teaspoon salt 1 egg yolk 120 g of unsalted butter 1/2 cup ice water For the filling For the filling 4 cups cauliflower flowers 4 tablespoons olive oil Salt and pepper 1 cup walnuts 1 clove of garlic 1 teaspoon grated lemon 2 teaspoons fresh rosemary 250 grams of goat cheese thinly sliced

Directions: In a food processor place the flour, cheese, salt and butter, press until mixture resembles coarse meal , add the egg yolk and pulse to combine.  Drizzle  and pulse until dough just come together. Shape the dough into disks , and wrap each in plastic.  Refrigerate  about one hour.  For the filling In a pan put the cauliflower and drizzle with olive oil, salt and pepper. Bake at 220 ° C for about 10 minutes, flip cauliflower and roast 5 minutes more. Let cool In a food processor place the walnuts and garlic, a little salt and pepper, rosemary and lemon zest . With machine running, slowly add olive oil.Process until mixture is combined into a paste. On a lightly floured surface , roll out 1 disk  Put on  one teaspoon  nut mixture onto each round pour above the roasted cauliflower and a slice of goat cheese. Cover with another circle of dough, and moisten the edges with water, seal and brush with egg yolk. Bake in oven at 220 ° C until golden brown. Serves 6