Savoury Apple Tart

This is a delicious first-course tart, served with a little salad on top. If you can’t find Pink Lady apples, try Jonagold or Northern Spy. Use apple cider instead of apple juice because the large amount of pectin in the cider will make it thicken into a syrup when reduced.


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


  1. Preheat oven to 375°F (190°C).
  2. 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. 
  3. 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. 
  4. Bake in the lower third of the oven for 15 to 20 minutes, until cheese is melted and pastry is crisp and browned. 
  5. Just before serving, toss arugula with olive oil and lemon juice. Season with salt and pepper, and pile on top of tart.
Serves 6