Camembert and Haddock Tart with Green Lentil Salad, a recipe from Régis Marcon on the Worldwide Gour

Ingredients

• - 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
• - 500 ml (2 cups) milk
• - 2 eggs
• - 50 g (2 oz.) cooked Puy Green lentils
• - 2 French shallots, chopped
• - 50 ml (3 tbsp.) vinegar
• - 1 tsp. mustard
• - 1 clove garlic
• - Toasted hazelnut or walnut oil