Food pairing with Château l'Hospitalet grand vin white wine and tomato pie
Château l'Hospitalet grand vin white served with tomato pie
Chef Laurent Chabert's recipe for 8 tarts 9 cm in diameter
- 300g of flour
- 30g baker's yeast
- 170g whole milk
- 100g olive oil
- 5 g salt
Make a dough with all the ingredients, let it grow for 2 hours at room temperature and then let it rest for 2 hours in the fridge.
- 2 large tomatoes
- Oregano 2 branches
- Olive oil
- Fleur de sel
Roll out the dough to 5mm thick and then using a pastry cutter, cut them to 9cm in diameter.
Cut the tomatoes into 1.5cm thick slices.
Arrange them on the dough and leave to grow for 30 minutes, then place in the oven at 210°C for 8 minutes.
Season with fleur de sel and pistou if you have