Gérard Bertrand presents: At the table!
Episode 01 - Pierre Augé

Wine and Food series: renowned chefs sublimate Gérard Bertrand wines
Follow the recipe: Yellow local tomato tart with saffron, Ligurian olives and pickled red onions
For the shortcrust pastry, mix 150g softened butter with 225g flour, 55g water and 4g salt. Knead and roll out the dough with a rolling pin about 1 cm in a circle, then prick the dough and bake in the oven at 160° for about 12 to 14 minutes.
Then, wash 3 beautiful yellow local tomatoes and cut them into cubes. Slice a sweet Cévennes onion, brown it in olive oil, add the tomatoes as well as 2g of fine salt and 10 threads of saffron. Deglaze this crushed with 100 g of Orange Gold wine from Gérard Bertrand. Leave to simmer for about 10 minutes.
Strain the crushed yellow tomatoes to recover the cooking juice, add 4 sheets of gelatin for 1L of tomato water, adjust the seasoning then pour this juice into a silicone mold and place the in the freezer.
Fill the shortcrust pastry with the cooked yellow tomato pulp, smooth with a spatula and place the tomato water jelly stuck on top. Add a few Ligurian black olives and a few pickled red onions harmoniously.

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