Ingredients :

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Tart pastry (pâte brisée)
200 g (7 oz.) flour
4 g (1 tsp.) fine salt
100 g (6 tbsp.) butter
1 egg yolk Filling 1 leek
20 g (4 tsp.) butter
120 g (1/2 cup) crème fraîche
100 g (3 1/2 oz.) camembert
250 g (9 oz.) haddock fillet
500 g (2 cups) milk
2 eggs Lentil salad
50 g (2 oz.) green lentils,
cooked 2 shallots,
chopped 50 ml (3 tbsp.) vinegar
1 tsp. mustard
1 clove of garlic Toasted hazelnut or walnut oil Salt and pepper

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Method :

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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.