We are all accustomed to the fact that julienne, who has already become a frequent guest on our table, is usually served in cocktails. But not every housewife has such dishes in the kitchen. There is a great alternative. You can cook julienne in tartlets. It turns out a delicious dish that, moreover, can be eaten along with the "dishes".
A few words about tartlets
Tartlets are called confectionery products, which, like two drops of water, are similar to the usual “tartlet” cake. Only instead of cream, salad, caviar, pastes and other snacks are usually put in the tartlet. We will not talk about how tartlets are being prepared, because this is a topic for a long and long conversation. The only thing we’ll say is that it’s quite simple to prepare them, and as for the dough, it can be anything: sand, custard, puff and even cheese. There are a great many types of such edible "dishes", but at this stage we are only interested in one of them - tartlets, which are sold in almost all supermarkets ready-made. Of course, no one will argue with the fact that homemade “baskets” will be much tastier, but, given the busyness of our housewives, we will stop at the semi-finished products. These little edible helpers will help you instantly prepare a quick snack and decorate any holiday table with their original and mouth-watering appearance.
And now, when we have figured out what our unusual “dishes” represent, we’ll talk about how to cook julienne in tartlets using various ingredients.
Mushroom julienne
As the name implies, the main ingredient in our dish is mushrooms. You can use, in principle, any. But since forest mushrooms are not accessible to everyone, we will focus on the more familiar ones that can always be found in any store - champignons. So, mushroom julienne in tartlets. To prepare this dish, we stock up:
- mushrooms - you need about 400 g;
- onions - about 200 g;
- grated hard cheese - also 200 g;
- natural cream (preferably fatty, at least 20%) - 350 g;
- high-grade wheat flour - 2 tablespoons;
- ground black pepper - to taste;
- vegetable oil;
- greens for decoration;
- tartlets.
How to cook
It should not be thought that it is difficult to make champignon julienne in tartlets. This is not true. The process does not take much time and does not require special culinary skills. Moreover, having prepared this dish a couple of times and having “stuffed” your hand, it is quite possible that you will want to introduce it into your daily diet. Moreover, julienne in tartlets is cooked not only with mushrooms, but also with other ingredients. But for now, finish with the mushrooms.
Mushrooms should be washed thoroughly, and then cut into strips and leave in a colander so that all the moisture in the glass. Peel the onion, cut into small pieces, fry in vegetable oil, then add mushrooms to it. Stew until all the liquid has evaporated from the mushrooms, and the onion-mushroom mixture itself does not acquire a nice brownish tint. We take another pan, fry flour on it, add pepper, salt, pour cream. Stir thoroughly, bring to a boil and combine the contents of both pans. After our filling cools down, fill it with tartlets and place them on a baking sheet covered with baking paper. And then we send in the oven preheated to one hundred twenty degrees for twenty minutes. Five minutes before the end of the term, sprinkle them abundantly with grated cheese. The readiness criterion is a beautiful golden brown crust formed on the surface of the dish. Everything. Our julienne in tartlets is ready. You can get, decorate with greens and call home to the table to taste a new dish.
Chicken Julienne in tartlets
To prepare such a dish, we take out the chicken breast (or ham) from the refrigerator and ... all those ingredients that were present in the first recipe. In addition to mushrooms. Yes, no mistake. Chicken julienne is cooked on the same principle as mushroom. Only as the main ingredient is meat present in it. Therefore, having tried at least once to cook julienne in mushroom tartlets, you can easily and quickly cope with this dish.
Cooking
We clear the chicken meat from veins, cut into small pieces, then fry in vegetable oil. In the second pan we pass the onions, add to the chicken. Then we prepare the sauce from flour and cream. In exactly the same way as in the first recipe. Then we make the filling from the sauce and onion-meat mixture, fill the tartlets and send to the oven.
Conclusion
As you can see, replacing one main ingredient with another, you can get a dish with a completely different taste. Moreover, you can go further - combine chicken with mushrooms. And this is the third option for cooking julienne in tartlets. And far from the last. No less tasty will be julienne with potatoes and chicken, with seafood, even with pumpkin. So do not be afraid, fantasize. And each time surprise relatives with the new taste of julienne in tartlets.