Gérard bertrand presents: à table!
episode 01 - pierre augé

Wine and Food series: renowned chefs showcase Gérard Bertrand wines

Follow the recipe: Saffron-infused country yellow tomato tart with Ligurian olives and pickled red onions

For the shortcrust pastry, mix 150 g of softened butter with 225 g of flour, 55 g of water and 4 g of salt. Knead and roll out the pastry to approximately 1 cm thick in a ring, then prick the pastry and bake in the oven at 160° for approximately 12 to 14 minutes.

Next, wash 3 large country yellow tomatoes and cut them into dice. Finely slice a sweet Cévennes onion, sauté it in olive oil, then add the tomatoes along with 2 g of fine salt and 10 saffron threads. Deglaze this crushed tomato mixture with 100 g of wine Orange Gold from Gérard Bertrand. Leave to simmer for approximately 10 minutes.

Pass the crushed yellow tomatoes through a chinois to collect the cooking juice, add 4 gelatine leaves per 1 litre of tomato water, adjust the seasoning, then pour the juice into a silicone mould and place it in the freezer.

Fill the shortcrust pastry with the cooked yellow tomato pulp, smooth with a spatula and place the set tomato water jelly on top. Harmoniously add a few black Ligurian olives and some pickled red onions.

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