Cheddar Crust Apple Tart - cooking recipe

Ingredients

0.5 (397 g) frozen puff pastry, thawed
1 cup cheddar cheese, grated (use old or sharp)
2 teaspoons fresh rosemary, chopped (optional)
3 large apples, peeled and sliced thin (McIntosh or granny Smith are best)
1/4 cup sugar (I use splenda)
1 tablespoon all-purpose flour
1/4 teaspoon cinnamon
1 -2 tablespoon apricot jam (choice of apricot, apple or peach, jam or jelly) (optional)

Preparation

Place oven rack in lower position in oven. Preheat oven to 375 degrees Fahrenheit.
Lightly sprinkle counter with flour.
Place puff pastry dough on top.
Dust rolling pin with flour.
Roll pasty into a rectangle about 16 x 10 inches. Pastry will be very thin and the edges will be uneven.
Place on a large ungreased baking sheet.
Sprinkle half of the cheese and half of the rosemary along the edges of dough, forming a narrow border. Fold edges over to completely cover and press down to seal.
Slice apples into thin wedges and place in a large bowl.
Sprinkle apples with remaining cheese and rosemary, sugar, 1 tablespoon flour and cinnamon. Toss to evenly coat.
Tumble apples over centre of pastry inside border then evenly spread out and gently press down.
Bake on bottom rack of oven and bake until pastry is deep golden and apples are tender, 30 to 35 minutes.
Place on rack.
To glaze apples, discard any chunky pieces of fruit from jam.
Place jam in a small bowl and microwave on medium high until melted, about 30 seconds.
Brush glaze over warm apples, let stand 10 minutes before cutting.
Cut into squares and serve warm.
Great with vanilla ice cream or whipped cream.