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

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

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

• 300g of flour
• 30g baker's yeast
• 170g whole milk
• 100g olive oil
• 5g 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 a thickness of 5mm then, using a pastry cutter, cut into rounds of 9cm 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