You can surprise guests at a festive dinner, please friends at a meeting or family at dinner by preparing an ordinary julienne in an unusual serving, namely, in tartlets.
A minimum of ingredients and time - maximum taste!
Julienne in tartlets - general principles
The dish is interesting because the ratio of all components in it is determined by eye and taste, and there are simply no restrictions and forbidden products. You can make julienne stuffed with seafood, meat, mushrooms, vegetables.
Tartlets for the dish can be purchased ready-made, baked from home or purchased puff or shortbread dough. The shape and size of tartlets can be any: round, oval, large or small.
Basically, meat, seafood and fish are pre-boiled, and mushrooms and vegetables are fried. After all the ingredients are mixed and spread in tartlets, pour sauce, sour cream or cream, optionally covered with cheese. Then baked in the oven, cooked in a slow cooker and even in the microwave.
1. Julienne in tartlets with mushrooms and chicken
Ingredients:
For tartlets:
• flour - 1 cup;
• a piece of butter;
• yolk - 1 pc .;
• two pinches of sugar;
• 400 ml of water.
For julienne:
• chicken breast fillet;
• fresh champignons - 3 pcs .;
• 1 onion;
• sour cream - 100 g;
• pinch of flour.
Preparation:
1. Start the dough for tartlets: rub the egg yolk with sugar in a cup. Cut the softened butter into small cubes, mix with flour, mashed yolks, add some salt, add water, stir.
2. Wrap the finished dough in a plastic bag and leave for 40 minutes.
3. Cut the dough into small pieces, roll out into thin flatbreads 3 mm each, put into special molds, cut off the excess edges with a knife. Forms with dough leave for another 30 minutes.
4. After half an hour, we stick the dough with a fork and put the forms in a hot oven and bake at a moderate temperature for no more than 15 minutes. 5. While the tartlets are baked, we cut the chicken breast, remove the bones, cut the fillets into slices.
6. Mushrooms clean, wash, cut into thin plates, onions - straws.
7. Put chicken, mushrooms and onions in a frying pan with butter, fry for about five minutes.
8. Pour flour, any seasoning, put sour cream, mix everything well and simmer on low heat until thick.
9. Chill the buns baked in the tins, remove the flesh from them, make a plate as it were, put the prepared julienne inside.
10. Tartlets with filling again sent to the oven for a few minutes.
11. Serve on a flat portion plate, garnished with parsley leaves.
2. Julienne in tartlets with mushrooms and chicken and cheese in bechamel sauce
Ingredients:
• 2 chicken drumsticks;
• 3 champignons;
• onion head;
• baked tartlets - 7 pcs .;
• Dutch cheese - a small piece.
For bechamel sauce:
• butter - a small piece;
• flour - 20 g;
• milk - half a liter;
• a pinch of salt.
Preparation:
1. Cooking the sauce: melt the butter in a pan, add the flour, stirring, fry until golden brown.
2. Remove the pan from the stove and pour the milk into the flour with butter, stir it quickly and thoroughly so that no lumps form.
3. As soon as the mass becomes homogeneous, put the frying pan on a slow fire again, simmer for 1 minute until thick, add a little salt.
4. Cut the prepared mushrooms into plates, onion into strips, meat separated from the bones into pieces, fry everything in a frying pan with sunflower oil.
5. To the fried products pour the cooked sauce, boil for a few more minutes.
6. Put hot juliens in baked and cooled tartlets, sprinkle with cheese and send to a hot oven before melting the cheese for 3-5 minutes.
7. Put tartlets with julienne on a flat plate, decorate with parsley stalks.
3. Julienne in tartlets in a slow cooker
Ingredients:
For tartlets:
• butter - 1 package; • water - 400 ml;
• a couple of egg yolks;
• flour - 6 tbsp. spoons.
For filling:
• 1 onion;
• 3 fresh any mushrooms;
• 2 chicken drumsticks;
• chicken broth - 6 tbsp. spoons;
• Dutch cheese - 80 g;
• 5 stems of any greens.
Preparation:
1. Knead from the above products is not very tight dough, divide it into small pieces, put in molds and bake in the oven for 15 minutes. Baked products are cooled, take out the pulp.
2. In a multicooker container, put onion sliced in half rings, mushrooms - plates and boiled chicken meat - slices, fry in the “frying” mode for 7 minutes.
3. Add broth to the container with fried foods, mix everything well, cook for another 2 minutes.
4. Put the resulting filling on tartlets, sprinkle with cheese, put in a hot oven for a few minutes.
5. Put ready-made julienne in tartlets on a flat plate, decorate with parsley leaves.
4. Julienne in tartlets with mushrooms and chicken in the microwave
Ingredients:
• Bechamel sauce - 200 ml;
• onion head;
• fresh champignons - 5 pcs .;
• a piece of chicken;
• Dutch cheese - 80 g;
• salt - 10 g;
• parsley - a bunch floor;
• 6 tartlets;
• some cooking oil;
• A handful of flour.
Preparation:
1. Mushrooms cut into thin slices, onions - straws, chicken - thin strips, fry all together on warm oil for 8 minutes.
2. Pour flour, pour in bechamel sauce, simmer for a couple of minutes.
3. Put the prepared stuffing in tartlets, sprinkle with cheese, send in a microwave (so that the sauce does not leak onto the microwave bowl, you can put the tartlets on an additional plate), set the time to 10 minutes.
4. Take out the finished tartlets with julienne on a serving plate, sprinkle with chopped parsley.
5. Julienne in tartlets with bacon and cream
Ingredients:
• half a kilogram of any fresh mushrooms;
• onion head;
• flour - 20 g;
• middle piece of cheese;
• a piece of bacon;
• not fat cream - 1 small jar;
• greens - beam floor; • 7 tartlets.
Preparation:
1. Clean, wash mushrooms, cut into plates, onion - straws, fry in a frying pan with oil for five minutes.
2. When the onions become transparent, and the mushrooms emit a little moisture, pour in the cream, mixed with flour in advance.
3. Cut the piece of bacon into thin slices, fry in oil.
4. Mushroom stuffing put in tartlets, on top of a piece of fried bacon, sprinkle with cheese, put in the oven for a few minutes.
5. Serve the julienne in tartlets to the table hot, sprinkle with herbs.
6. Julienne in puff tartlets with butter
Ingredients:
For puff pastry:
• 5 glasses of flour;
• half a glass of water;
• a pinch of salt;
• butter - 1 pack.
For filling:
• marinated bolettes - jar floor;
• a piece of Dutch cheese;
• onion head;
• 1 egg;
• sour cream - half a glass;
• allspice powder, salt - 30 g;
• a bunch of dill;
• 10 leaves of lettuce.
Preparation:
1. Make puff pastry: mix flour with salt in a cup (leave some flour for sprinkling on the table). Pour water and some melted butter into the cup, knead the tight dough. Wrap the dough in a film for food and put in the fridge for 60 minutes. The rest of the oil is cut into thin plates. We take the dough out of the refrigerator, divide it into parts, roll out one by one into thin layers, put oil on top of the layer, fold it in several layers and roll it again, and so we do it 3 times.
2. Meanwhile, cut the onion into half rings, fry in a pan with butter until golden.
3. To the onions lay out sliced mushrooms, if they are small, you can whole, fry a few more minutes.
4. Three grated cheese with large teeth, mix it with sour cream and chopped dill.
5. To the cheese lay out the mushrooms with onions, salt, pepper, mix.
6. Roll out the puff pastry into a 1 cm thick cake, cut it into small squares, put them in molds.
7. Spread the dough in tins with liquid butter and unfold the filling. 8. Send the molds to the hot oven and bake for a little less than half an hour.
9. Carefully remove the baked tartlets from the molds and place them on a flat, large plate covered with lettuce leaves.
Julienne in tartlets - useful tips
• In any of the presented recipes, you can replace the cream with sour cream and vice versa, it is also permissible to use high-fat milk. Or prepare this sauce: Mix a third of a glass of chicken broth with two spoons of flour, pre-fried to brownish color, pour the mass into sour cream, brought to a boil, and beat.
• It is not necessary to add chicken to julienne, mushrooms, sauce and cheese also make an excellent appetizer.
• In order for the julienne himself not to leak out of tartlets, do not pour a lot of sauce or cream, do not overfill the tartlets themselves. In order to avoid strong contamination of the baking sheet during baking, it is better to cover the form with baking paper.
• If you fry the onion in butter, the julienne will taste better.
• Chicken can not only boil, but also fry with onions, after cutting into small pieces.
• Also instead of the classic boiled or fried chicken meat, it is permissible to put ham, bacon, ham in julienne.
• Often, mushrooms are used for cooking julienne, but they can be safely replaced with oyster mushrooms, porcini mushrooms or any other. To taste the dish is not inferior to the classic.
• It is not necessary to strictly follow the recipe. Experiments in the preparation of Julien are welcome, as long as the products used are combined.
• You can serve vermouth, martini, white wine or sherry to Julien.
