Apple & mountain cheese on a crispy tarte flambée with rosemary

• Preheat the oven thoroughly on the highest setting. Mix the whipping cream, crème fraîche and finely grated mountain cheese in a bowl until smooth and creamy.
• Cut the apples into wafer-thin slices using a mandolin. A little tip: Sprinkle the apple slices with a little lemon juice. This will help them retain their bright color.
• Lightly flour the tarte flambée or pizza dough on a sheet of baking paper, roll out and place on a baking tray together with the paper. Carefully brush off any excess flour and prick the pastry base several times all around with a fork.
• Spread the crème fraîche and cheese mixture evenly over the pastry and spread with the back of a spoon or a spatula until it reaches just to the edge. Sprinkle over the onions and layer the apple slices on top, overlapping slightly.
• Season with rosemary, sea salt flakes and freshly ground black pepper, then drizzle with a little olive oil. Bake the tart for about 10 minutes until the pastry is golden brown and crispy.
• Remove from the oven, slide onto a cutting board, cut into bite-sized pieces and serve immediately—ideal as finger food to start the evening.

Aperitif recommendation

A "Lavabelle Olatini" is the perfect welcome drink.

Ingredients (1 glass):

• 6 cl "Lav'a Belle"
• 2 cl freshly squeezed lemon juice
• 2 cl sugar syrup
• Champagne (served separately in a shot glass)
• Ice cubes

Shake "Lav'a Belle", lemon juice and sugar syrup vigorously with plenty of ice cubes. Then strain into a chilled glass. Serve separately with a shot glass of champagne. The champagne is served separately and enjoyed with the drink as desired - an elegant, playful twist with a festive character.