Food and wine pairing Château l'Hospitalet grand vin blanc and tomato tart

Château l'Hospitalet great white wine served with tomato tart

There recipe by chef Laurent Chabert for 8 tartlets of 9 cm 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 a cool place.

• 2 large tomatoes
• Oregano 2 sprigs
• Olive oil
• Flower of salt

Roll out the dough to 5mm thick then use a cookie cutter to cut them to 9cm in diameter.

Cut the tomatoes into 1.5cm thick slices.

Place them on the dough and leave to rise for 30 minutes then bake at 210°C for 8 minutes.

Season with fleur de sel and pesto if you have