Apple tart with melting raw milk Cantonnier from Warwick Village

Portions:

Cooking:

30 min,

Ingredients

Sweet dough

Apple and cheese filling

1 kg (2.2 lb) Québec McIntosh apples
1 lemon
60 ml (4 tablespoons) sugar
15 ml (1 tablespoon) fresh rosemary, leaves removed
1 145 g slice Cantonnier au lait cru Du Village de Warwick cut into thin slices without rind
30 ml (2 tablespoons) butter

Sweet dough

Apple and cheese filling

Peel and core the apples.
Cut into quarters and rub with lemon.
Arrange on the pastry and sprinkle with sugar and rosemary.
Add the small pieces of butter and bake at 190°C (375°F) for 15 minutes.
Then add the cheese slices and bake again at 165°C (325°F) for a further 15 minutes.
Let cool before serving.

This recipe was created by chef Philippe Mollé.