📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and aids in easy cleanup.
2. If making your own puff pastry, combine flour, salt, and cold butter in a food processor or by hand. Gradually add ice water until the dough comes together. Roll out the dough, fold in more butter, and chill for at least 30 minutes. Repeat the rolling and folding process several times to create flaky layers. This is a labor of love, but trust me, its worth it!
3. On a lightly floured surface, roll out the puff pastry to about 1/8-inch thickness. Use a 3-inch round cookie cutter or a knife to cut out circles. Gently press each circle into the cups of a 9-inch tart pan with removable bottom. Prick the bottoms with a fork to prevent them from puffing up too much during baking. Blind bake the tartlet shells for 12-15 minutes, or until they are lightly golden. Remove from the oven and let cool slightly.
4. While the pastry is baking, prepare the endive filling. Cut the endives lengthwise into quarters and remove the cores. This helps reduce bitterness. In a large skillet, melt butter over medium heat. Add the endives and cook for 15-20 minutes, stirring occasionally, until they are softened and caramelized. The edges should be nicely browned and slightly sweet.
5. In the last few minutes of cooking the endives, stir in brown sugar and balsamic vinegar. Cook for another 2-3 minutes, allowing the sugar to caramelize further and the vinegar to deglaze the pan. Season with salt and pepper to taste. Set aside to cool slightly. Adding a pinch of nutmeg is my own lil secret
6. If using bacon or pancetta, cook them in a separate skillet until crispy. Drain on paper towels and crumble. Set aside.
7. In a small saucepan, gently warm the crème fraîche over low heat. Stir in the grated Gruyere cheese until melted and smooth. Season with a pinch of nutmeg, salt, and pepper. Make sure not to boil the crème fraîche, as it can separate.
8. Assemble the tartlets. Spread a spoonful of the Gruyere crème fraîche mixture into each pre-baked tartlet shell. Arrange the caramelized endives on top of the cheese mixture. Sprinkle with crumbled bacon or pancetta, if using.
9. Return the tartlets to the oven and bake for another 8-10 minutes, or until the filling is heated through and the pastry is golden brown. Keep a close eye on them to prevent burning.
10. Remove the tartlets from the oven and let them cool slightly in the pan before carefully removing them. Serve warm or at room temperature. Garnish with fresh thyme sprigs or a sprinkle of freshly ground black pepper, if desired.