8 ounces semi-hard Alpine-style cheese or high-quality aged cheddar cheese
1 packet smoked bacon, cooked until crisp
fresh thyme, to garnish
Preheat oven to 375ºF. Line two sheet pans with parchment paper. Set aside.
Cut onions in half and cut into ⅛-inch-thick half rounds. Cut the apple in half and core. Slice into ⅛-inch-thick half rounds.
In a heavy skillet, add the olive oil. Heat over medium-low heat. Add the onions and apples. Sauté over medium heat for 5 minutes and then add maple syrup and cayenne. Continue to sauté until caramelized, about 15 minutes. Season with salt and pepper. Set aside.
Unfold the puff pastry sheets and cut three strips along the fold marks. Cut each strip in half. Dock the individual rectangle (using a fork, poke holes in the puff pastry) and divide evenly among the sheet pans. Bake for about 5 minutes or until the pastry puffs and just starts to brown.
Add 2 slices of potato to each pastry rectangle, leaving a small amount of the edge exposed. Divide the onion/apple mixture among the pastries and return to the oven to bake until the pastries are deep golden-brown. Divide the cheese among the tarts and briefly return to the oven to melt the cheese. Break off the bacon, sprinkle over the finished pastries, and garnish with a small amount of thyme.