• 24 portions
• Preparation time: 25 minutes
• Oven time: 25 minutes

1. Slice the onion into half rings.
2. Heat the olive oil in a frying pan and fry the onions for about 5 minutes over a moderate heat. Crush the garlic and remove the thyme leaves from the stalk. Add the sugar, garlic and thyme leaves and continue cooking for a few minutes. Tip into a bowl and allow to cool for 10 minutes.
3. Heat the oven to 175°C.
4. Dice the KANZI® apple into 1 cm cubes. Roughly chop the olives. Mix the apple, olives and gruyère into the onions.
5. Roll out the puff pastry and chop into 4 x 6 rectangles. Arrange the pieces on the baking paper with some space in between and place them on a baking tray. Fill with a tablespoon of filling. Bake the mini tray tarts for 25 mins. in the centre of the oven.
6. Finely chop the parsley. Serve the nibbles on a tray and sprinkle with finely chopped parsley.

Serving tip: Delicious with sriracha mayonnaise. To make this, mix 100 g of mayonnaise with 1 – 2 tablespoons of sriracha sauce (or another spicy sauce), depending on how spicy you like it.