Flavors of the AuvergnePreparation time: 30 minutes
Cooking time: 1 hour

About camembert…
No one can resist touching the fine white down on the surface of a camembert, so strangely similar to a mushroom cap. Personally I like the mild mushroom flavor and nutty aroma characteristic of ripe camembert.

About my recipe…
Why not use camembert in a tart? It's another way to enjoy this cheese, whose roundness evokes a little cake.

Making the pastry (the day before)

1. Sift the flour into a bowl and add a pinch of salt;
2. place the butter in the center and rub it in with your fingers;
3. add the beaten egg, blend with a spatula and form into a ball; set aside in the refrigerator.

Making the filling and baking

1. Wash the leek and chop it finely; sauté in butter in a skillet; add the crème fraîche and cook covered for about 15 minutes;
2. remove the rind from the camembert, dice it and add it to the pan; allow to melt;
3. meanwhile, soak the haddock for 10 minutes in 250 ml (1 cup) hot milk; drain and flake;
4. roll out the pastry and line a lightly buttered tart pan; prick all over with a fork. Bake the crust until just lightly colored in a 180° C (350° F) oven for about 10 minutes;
5. put the leek and camembert mixture into a bowl; add the eggs, 250 ml (1 cup) scalded milk and the flaked haddock; correct the seasoning if necessary;
6. pour the mixture into the pastry; bake at 160° C (325° F) for about 30 minutes;
7. serve hot with the warm lentils dressed with the vinegar, mustard, oil, shallots, salt and pepper.

Volnay Premier Cru "Les Pitures" 1994