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Camembert and Haddock Tart with Green Lentil SaladTheWorldWideGourmet.com

Flavors of the Auvergne

Total time: more than 2 hr

Preparation time: 30 minutes
Cooking time: 1 hour

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:220.8 kcal

Proteins:9.9 g

Fats:11.4 g

Carbohydrate:21.2 g

Fibers:2.2 g

Sugar:1.6 g

Cholesterol:77 mg

Sodium:220.8 mg

Calcium:116.7 mg

Energy:641 kcal

Proteins:28.7 g

Fats:33.1 g

Carbohydrate:61.5 g

Fibers:6.4 g

Sugar:4.7 g

Cholesterol:223.6 mg

Sodium:641.1 mg

Calcium:338.7 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Pie pastry (Pâte brisée)

200

g

flour

4

g

(scant tsp) fine salt

100

g

butter

1

egg yolk

*Filling

1

leek

20

g

butter

120

g

crème fraîche or heavy cream

250

g

smoked haddock fillet (see haddock)

500

ml

milk

2

eggs

*Lentil salad

50

g

cooked puy green lentilss

2

french shallots, chopped

50

ml

vinegar

5

ml

mustard

1

clove garlic

toasted hazelnut or walnut oil

salt and pepper

METHOD

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.

SOMMELIER

Volnay Premier Cru "Les Pitures" 1994

CHEF'S NOTES

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.



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