2 large apples (cored and sliced thinly)
1 cup apple cider
1 teaspoon rosemary (chopped)
1 sheet puff pastry (thawed according to the packages directions)
2 tablespoons dijon mustard
2 cups strong cheddar (grated)
1 tablespoon olive oil
2 cups baby arugula
1 tablespoon olive oil
1 tablespoon lemon juice
salt and pepper to taste

Simmer the apple slices in the cider until they just start to turn tender, about 2-3 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 tablespoons. Toss the apple slices in the reduced cider and rosemary. Roll the puff pastry out to a 16×10 inch rectangle. Score a line around the puff pastry about 1/2 inch from the edge. Spread the mustard over the pastry inside the scored line followed by 3/4 of the cheese. Spread the apple slices over the cheese and mustard followed by the remaining cheese. Brush the outer edge of the pastry with the olive oil. Bake in a preheated 375F oven until the cheese has melted and the pastry is golden brown, about 15-20 minutes. Meanwhile toss the arugula in the oil and lemon juice and season with salt and pepper. Serve the apple tart topped with the arugula and enjoy.