Food and wine pairing Château l'Hospitalet great white wine and tomato tart

Château l'Hospitalet great white wine served with a tomato pie

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

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

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

• 2 large tomatoes
• Oregano 2 branches
• Olive oil
• Flower of Salt

Roll out the dough to 5mm thickness then using a cookie cutter cut them 9cm in diameter

Cut the tomatoes into 1.5cm thick slices

Lay them on the dough and let rise for 30min then bake at 210°C for 8min

Season with fleur de sel and pistou if you have