Food and wine pairing château l'hospitalet grand vin white and tomato tart

Château l'Hospitalet grand vin white served with a tomato tart

The recipe by chef Laurent Chabert for 8 tartlets of 9 cm in diameter                     

• 300g of flour
• 30g baker's yeast
• 170g whole milk
• 100g olive oil
• 5 g of salt

Make a dough with all the ingredients, leave to prove for 2 hours at room temperature, then rest for 2 hours in the fridge

• 2 large tomatoes
• Oregano, 2 sprigs
• Olive oil
• Fleur de sel

Roll out the dough to 5mm thickness, then use a pastry cutter to cut circles 9 cm in diameter

Cut the tomatoes into thick slices of 1.5cm

Arrange them on the dough and leave to prove for 30 minutes, then bake at 210°C for 8 minutes

Season with fleur de sel and pistou if you have some