Before you start assembling, take the cold braised hare

shoulder, remove it from the bone and shred it. Add a

teaspoon of the solidified hare sauce and, using your

hands or a spatula, gently mix it through until the meat is

cohesive and well-coated. Set that aside.

• To plate, start by placing one disc of rough puff pastry

down as your base. Add a layer of thinly sliced beetroot,

then spoon on a tablespoon of leek fondue.

• Follow with the shredded hare shoulder you have just

enriched, spreading each layer out as you go. Tuck in a few

blanched Brussels sprout leaves.

• Top this with a second puff pastry disc. Press gently so it

holds, but don’t squish it.

• On top of the second puff, spoon over a tablespoon of

celeriac soubise. Place a few pieces of confit leg, then dot

with the reserved confit garlic and shallot. Add another

dab of soubise to finish the form.

• Garnish with chive tips. Warm the reserved hare sauce,

and spoon it around the base of the tartine and lightly

over the top to serve.