2 large Pink Lady apples, peeled and sliced ¼ inch (5 mm) thick, about 3 cups (750 mL)
1 cup (250 mL) apple cider
2 tsp (10 mL) thyme
½ lb (250 g) frozen butter puff pastry sheet (10 inches/25 cm square), defrosted
1 egg beaten with 1 tbsp (15 mL) cream
2 tbsp (30 mL) Dijon mustard
2 cups (500 mL) grated aged cheddar, divided
3 cups (750 mL) baby arugula
1 tbsp (15 mL) olive oil
2 tsp (10 mL) lemon juice
Salt and freshly ground pepper
- Preheat oven to 375°F (190°C).
- Simmer apples in apple cider in a medium skillet over medium heat until they are softened but still have a bit of bite, about 10 minutes. Remove apples and set aside. Reduce cider until thick and syrupy — you should have about 2 tbsp (30 mL). Pour syrup over apples, add thyme and toss together.
- Place pastry on a parchment-lined baking sheet. Use the point of a sharp knife to cut partway through pastry around the edge to make a ½-inch (1 cm) border. Brush border with egg wash. Spread the rest of the pastry with mustard and sprinkle with two-thirds of cheese. Top with sliced apples, leaving a 1-inch (2.5 cm) border, and sprinkle with remaining cheese.
- Bake in the lower third of the oven for 15 to 20 minutes, until cheese is melted and pastry is crisp and browned.
- Just before serving, toss arugula with olive oil and lemon juice. Season with salt and pepper, and pile on top of tart.