Pâté Rainbow on Savory Shortbread

Peel the carrots and Jerusalem artichokes and slice them with a potato peeler to get very thin slices; lay them on a baking tray lined with parchment paper and let them dry in an oven at 125°F for about 3 hours, until they are crisp. Boil the chickpeas and beans separately in unsalted water for about 1 hour.

Mix the flour with a pinch of salt, 3 tablespoons of olive oil and 1/4 cup water, adding it gradually to obtain a smooth shortbread-like dough; let it rest for 30 minutes. Prepare the 4 pâtés: ideally you should use a very powerful blender to get a very smooth consistency, washing it well each time.

Clean the Romanesco broccoli and cauliflower and cut them into medium-sized florets. Cook the cauliflower florets in salted boiling water for 6-7 minutes, drain with a skimmer and then boil the Romanesco broccoli florets for 7-8 minutes. Squeeze the cauliflower florets out to eliminate any excess cooking water, saving the water in a bowl, then puree them with a touch of grated ginger, a slice of beet (to give it the pink color), some salt, a little oil and a few tablespoons of the water set aside, if necessary. Blanch the spinach for 2 minutes, then drain and cool them in cold water.

Puree the Romanesco broccoli florets with a pinch of pepper, the squeezed out spinach, salt, pepper and a drizzle of oil, resulting in a bright green cream. Drain the chickpeas and puree them with 1 tablespoon lemon juice, 2 tablespoons oil, 1 teaspoon tahini, a pinch of salt and pepper and enough water to obtain a creamy but dense consistency; add chopped rosemary at the end. Puree the black beans with a little salt and pepper, 2 tablespoons of oil and enough water to obtain a creamy mixture.

Add chopped sage and grated orange zest at the end. Pour the creams you've prepared into 4 pastry bags (so you can best distribute them over the shortbread) and let them cool in the fridge for 30 minutes. Roll out the shortbread dough between two sheets of parchment paper until it is 3-4 mm thick; cut out discs of about 1 1/2 inches (you should get 30-35) and bake at 350°F for about 20 minutes.

Squeeze the orange, pour 1/3 cup juice into a saucepan with 1/4 cup water and a scant teaspoon of kuzu or cornstarch, bring to a boil and cook for 4-5 minutes, obtaining a sauce. Arrange the shortbread on a serving plate, squeeze the pâtés on top of them and finish garnishing with the oven-dried vegetables, sauce and some freshly ground pepper.