Ingredients:
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

Directions:
1. Simmer the apple slices in the cider until they just start to turn tender, about 2-3 minutes, remove and set them aside.
2. Simmer the remaining cider to reduce to about 2 tablespoons.
3. Toss the apple slices in the reduced cider and rosemary.
4. Roll the puff pastry out to a 16x10 inch rectangle.
5. Score a line around the puff pastry about 1/2 inch from the edge.
6. Spread the mustard over the pastry inside the scored line followed by 3/4 of the cheese.
7. Spread the apple slices over the cheese and mustard followed by the remaining cheese.
8. Brush the outer edge of the pastry with the olive oil.
9. Bake in a preheated 375F oven until the cheese has melted and the pastry is golden brown, about 15-20 minutes.
10. Meanwhile toss the arugula in the oil and lemon juice and season with salt and pepper. 
11. Serve the apple tart topped with the arugula and enjoy.