Recipe courtesy of Rosemary "Ro" Howe

Cauliflower-Chevre Tartlets with Candied Beets

  • Level: Easy
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Ingredients

1 small beetroot

Cooking spray

1/4 cup sugar

1 pound plain short-crust pastry dough

Filling:

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

Directions

  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. 
  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. For the filling: Parboil 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.
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