Savoury Apple Tart

A really nice change for pie, this is on a puff pastry sheet (which makes it super easy) and the herbs and cheddar make it more savoury than sweet.  A great dessert if you are in a hurry or have unexpected guests (and just happen to have puff pastry in the freezer - ok so none of us do that but it would be nice to think we would).  Got this out of the Food and Drink magazine Autumn 2010.

2 large pink lady apples, peeled and sliced 1/4 inch thick, about 3 cups.  (I used Gala apples but the magazine also suggests Jonagold or Northern spy.
1 cup apple cider
2 tsp fresh thyme
1/2 lb (250 g) frozen butter puff pastry sheet, defrosted (a 10 inch square)
1 egg beaten with 1 tbsp cream
2 tbsp Dijon mustard
2 cups grated aged cheddar

Garnish
3 cups baby arugula
1 tbsp olive oil
2 tsp lemon juice
Salt and freshly ground pepper

1. Preheat oven to 375 F.
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.  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 the puff pastry around the edge to make a 1/2 inch border.  Brush border with egg wash.  Spread the rest of the pastry with mustard and sprinkle over two thirds of cheese.  Top with sliced apples, leaving a 1 inch border and sprinkle over remaining cheese.
4. Bake in the lower third of the oven for 15 to 20 minutes or 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