Ingredients

• 1 small beetroot
• Cooking spray
• 1/4 cup sugar
• 2 cups cauliflower florets
• Salted water
• 1 tablespoon unsalted butter
• 2 tablespoons minced shallots
• Mashed cauliflower
• 3/4 cup crumbled chevre
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard
• Pinch cayenne pepper
• Pinch freshly ground nutmeg
• 1/4 cup finely snipped chives
• Salt and freshly ground white pepper

Instructions

1. Wearing thin medical examination gloves, peel and slice the beet on a mandolin very thinly as if for potato chips. Cut out the desired shape with aspic cutters. Line a cookie sheet with parchment. Spray the parchment with cooking spray. Dust lightly with sugar and lay the beet on it. Dust again with sugar. Leave in a pilot-lit oven overnight to dry out. When crisp and dry, lift off the shapes carefully with a metal spatula and store in an airtight container lined with parchment. 1 pound plain short crust pastry dough
2. Roll the dough 1/8-inch thin to line miniature tartlet shells. Blind bake the tartlet shells for about 8 minutes, in a preheated 325 degrees oven, with another mold inside it to help the tartlet keep its shape and prevent puffing up. Cool on rack.
3. Par boil the florets in salted water until just past crunchy. Drain well. Place back in pan over low heat to evaporate excess moisture for 1 to 2 minutes. Lightly mash the cauliflower with a fork.;
4. Preheat oven to 350 degrees. Over gentle heat, melt the butter and sweat the shallots until translucent-about 4 minutes. The shallots should not brown in order to keep the final mixture white. Off the heat, add the remaining ingredients. Taste and season. Chill. Fill each tartlet with a spoonful of the cauliflower mixture. Place in oven for 3 minutes, until heated through. Garnish with candied beet chips and grin with pleasure.;