I followed Pim's recipe, except between the apples and the crust there is a thin layer of sliced Saint-Nectaire. As you can see, this cheese bubbled up nicely between the apple slices. I was worried I would get a soggy bottom due to the cheese, but it all worked out fine.
This turned out to be a more savory tart than a sweet one. The apples add a nice bit of tart and sweet, but the cheese is really the main player. I think this might also have been good with a bit of honey baked on top.