Heirloom Tomato, Roasted Cauliflower and Manchego Hand Pies
Total:
2 hr 15 min
Active:
45 min
Yield:
8 hand pies
Level:
Intermediate
Total:
2 hr 15 min
Active:
45 min
Yield:
8 hand pies
Level:
Intermediate

Ingredients

Dough:
  • 1 cup all-purpose flour, plus more for dusting
  • 1 1/2 tablespoons sugar 
  • 1/2 teaspoon kosher salt 
  • 6 tablespoons cold unsalted butter, diced
  • 3/4 teaspoon distilled vinegar
  • 4 tablespoons ice water
Filling:
  • 2 medium heirloom tomatoes, different colors
  • 1 teaspoon kosher salt, plus more for salting and seasoning
  • 1/2 head cauliflower 
  • 2 tablespoons extra-virgin olive oil 
  • 1/2 cup finely grated manchego cheese 
  • 5 fresh thyme sprigs 

Directions

For the dough: In the bowl of a food processor fitted with the blade attachment, add the flour, sugar and salt. Pulse to combine. Add the butter and pulse until the butter is broken down into small pea-sized pieces. While continuing to pulse, slowly drizzle in the vinegar and then the water until a dough starts to form. Do not overmix. Remove the dough onto a sheet of plastic wrap. Form into a disc and allow to chill in the refrigerator for at least 1 hour.

For the filling: In the meantime, to remove the moisture from the tomatoes, slice the tomatoes in half and then again crosswise. Lay them down on several layers of paper towels lining a baking sheet. Salt the tomatoes and allow to sit for 30 minutes. This will remove excess water from the tomatoes that would otherwise make the tart dough soggy.

Preheat the oven to 375 degrees F.

Cut the cauliflower into tiny florets. Toss with the oil and 1 teaspoon salt and roast on a rimmed baking sheet until starting to brown, 15 to 20 minutes.

Remove the dough from the refrigerator. Flour a clean work surface and roll the dough out to 1/8 inch thick. Using a paring knife, cut the dough into eight 4-by-4-inch squares and place each piece onto a parchment-lined baking sheet.

Place 1 tablespoon manchego into the center of each square of dough. Top with a couple leaves of thyme. Lay 2 to 3 pieces cauliflower to one side of the cheese. Next to the cauliflower, place 2 slices of heirloom tomato. Once again, top with a sprinkle of manchego, thyme leaves and salt. Fold over the corners into the center of the tart. Pinch the sides together.

Bake until the dough is cooked through and golden brown, about 20 minutes. Let cool for 10 minutes before serving.

IDEAS YOU'LL LOVE

Stuffed Raw Heirloom Tomato

Recipe courtesy of Emeril Lagasse

Heirloom Tomato Panzanella

Recipe courtesy of Michael Chiarello

Heirloom Grape Tomato Salad

Heirloom Tomato Caprese Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spiced Heirloom Pumpkin Pie

Recipe courtesy of Yigit Pura

Sour Cherry Hand Pies

Recipe courtesy of Heather Earnhardt

Gumbo Hand Pies

Recipe courtesy of Matt Armendariz

Fried Apple Hand Pies

Recipe courtesy of Jill Novatt

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c