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

Wine and Food series: renowned chefs enhance Gérard Bertrand wines

Follow the recipe : Tart with yellow tomato from the country with saffron, 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 dough with a rolling pin to 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. Thinly slice a sweet onion from the Cévennes, brown it in olive oil, add the tomatoes as well as 2g of fine salt and 10 strands of saffron. Deglaze this crushed tomato with 100g of Orange Gold wine from Gérard Bertrand. Let it simmer for about 10 minutes.

Pass the crushed yellow tomatoes through a sieve to collect 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 it 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 harmoniously some black Ligurian olives and some red onion pickles.