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Camembert and Haddock Tart with Green Lentil Salad Recipe
Camembert and Haddock Tart with Green Lentil Salad
Régis & Jacques Marcon, Hôtel et Restaurant Régis et Jacques Marcon, France
Régis & Jacques Marcon, Hôtel et Restaurant Régis et Jacques Marcon, France
Flavors of the Auvergne
Total time: more than 2 hours
Preparation time: 30 minutes
Cooking time: 1 hour
Difficulty: Easy
Chef's Note
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.

Ingredients for 6 servings
Pie pastry (Pâte brisée)
- 200 g (7 oz.) flour
- 4 g (scant tsp.) fine salt
- 100 g (6 tbsp.) butter
- 1 egg yolk
- 1 leek
- 20 g (4 tsp.) butter
- 120 g (1/2 cup) crème fraîche or heavy cream
- 100 g (3 1/2 oz.) Camembert
- 250 g (9 oz.) smoked haddock fillet (see Haddock)
- 500 ml (2 cups) milk
- 2 eggs
Lentil salad
- 50 g (2 oz.) cooked Puy Green lentilss
- 2 French shallots, chopped
- 50 ml (3 tbsp.) vinegar
- 1 tsp. mustard
- 1 clove garlic
- Toasted hazelnut or walnut oil
- Salt and pepper

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
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