Preheat the oven to 190'C.
Line a baking tray with greaseproof paper. Pick the rosemary leaves from the stalks and roughly chop them.
Using a mincer, mince the pork shoulder, pork liver and the foie gras. Once the ingredients are minced, place them in a large bowl and add the salt, pepper and the paprika. Place the mixture in a piping bag and set aside.
Cut the puff pastry in half lengthways to give two rectangles. Cut a 3cm hole in the end of the piping bag and pipe down the middle of one sheet of puff pastry. Once you have piped the whole way down, take the other sheet of pastry and place it on top. Smooth the pastry down with your hands to ensure you have no air bubbles (air bubbles will cause steam to form inside the dartois and the pastry will tear in the oven). Using your thumbs, press the edges down so that the pastry is completely sealed on all sides.
Use a sharp knife to cut small slits in the pastry and then, if you want a golden sheen on top of the pastry, brush it with egg yolk. Place the dartois onto the oven tray and bake for 25 minutes until golden brown.
Wash the baby vegetables and scrape any dirt from them. Slice them thinly using a mandolin.
Place all the sliced vegetables in a bowl of iced water. This will cool them and cause them to crisp up a little.
Add the water, caster sugar and white wine vinegar to a small saucepan and bring to the boil. Allow to cool completely.
Once the vinaigrette is cool, strain the vegetables thoroughly and then place in a bowl. Pour the vinaigrette over the top and leave to pickle to 10 minutes.
Place all of the ingredients in a metal bowl and whisk together. The mixture should be split so that can see the different layers.
Cut the warm dartois into slices. Place each one on a plate and then decorate the plate with the picked vegetbales and a drizzle of the split truffle dressing.
«This recipe can also be made using chicken liver instead of pork - the liver is included to soften the dartois filling a little. »