Apple & Cheddar Tart with Arugula II

I made this apple & cheddar tart again. This time I used better cheese and my new mandoline to slice up the apples. I also used apple juice instead of apple cider because it was 99 cents and cider was nowhere to be found.


The original recipe is here. And here's my revised-apple-simmering-time version:

Apple & Cheddar Tart with Arugula

1 sheet puff pastry, thawed
2 Tbsp dijon mustard
2 cups extra old cheddar (grated)
2 large apples (something tart like Granny Smith)
1 cup apple cider (or apple juice)
1 tsp fresh rosemary (chopped)
1 Tbsp olive oil
2 cups baby arugula
1 Tbsp lemon juice
1 Tbsp olive oil
salt and pepper to taste

Preheat oven to 375°F. Roll out some thawed puff pastry on a baking sheet. Score a 1/2-inch border around it. Spread dijon mustard inside the border, and sprinkle with half the cheese.

Slice up the apples (about 1/8- to 1/4-inch thick). Simmer them in the apple cider just for a moment (less than a minute!) to soften them a bit. Remove the apples, and reduce the cider to 2 Tbsp; add the rosemary and toss the apples in reduced cider to coat. Lay the apples on the pastry dough and sprinkle with the rest of the cheese.

Brush the pastry border with olive oil. Bake 15 to 20 minutes, until crust is golden brown.

Meanwhile, toss arugula with lemon juice and olive oil, and season with salt and pepper to taste. Top a slice of the tart with a mound of arugula.