Fried Cheese White Wine Tart

(*) For 1 round baking tray of 25 cm ø or 3 baking trays of 16 diameters roll out the puff pastry, spread it on the baking tray, prick it well. Sprinkle with flour, peel off shavings of the cold butter with a potato peeler and spread evenly on the pastry. Drizzle quince jelly over the top. Bake in the oven heated to 220 °C for about fifteen minutes until the surface starts to brown. If bubbles appear: prick and flatten them.

Open the oven door, spread the cheese slices evenly on the bottom of the dough and pour the white wine over them. Close the door and bake repeatedly for five minutes, remove.

Garnish the tart with apple cubes, cut into pieces, arrange on plates and serve lukewarm.

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