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): Sift the flour into a bowl and add a pinch of salt; place the butter in the center and rub it in with your fingers; 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;
remove the rind from the camembert, dice it and add it to the pan; allow to melt;
meanwhile, soak the haddock for 10 minutes in 250 ml (1 cup) hot milk; drain and flake;
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;
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;
pour the mixture into the pastry; bake at 160° C (325° F) for about 30 minutes;