Julienne in tartlets: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

We are all used to the fact that julienne, which has already become a frequent guest on our table, is usually served in cocotte makers. 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 wonderful-tasting dish, which, moreover, can be eaten along with "dishes".

A few words about tartlets

Tartlets are confectionery products that, like two drops of water, look like the “basket” cake we are used to. Only instead of cream, salad, caviar, pates and other snacks are usually put in a tartlet. We will not talk about how tartlets are prepared now, because this is a topic for a big and long conversation. The only thing we’ll say is that it’s quite simple to cook them, and as for the dough, it can be anything: shortbread, custard, puff and even cheese. There are also a great many types of such edible "dishes", but at this stage we are only interested in one of them - tartlets, which are sold almost everywhere.all supermarkets are ready-made. Of course, no one will argue with the fact that home-made "baskets" will be much tastier, but, given the busyness of our hostesses, we will focus on semi-finished products. These edible little helpers will help you prepare a quick snack in no time and decorate any holiday table with their original and appetizing look.

Now that we have figured out what our unusual "dishes" are, let's talk about how to cook julienne in tartlets using various ingredients.

Mushroom julienne

As the name suggests, the main ingredient of our dish is mushrooms. You can use, in principle, any. But since forest mushrooms are not available to everyone, let's focus on the more familiar ones, which can always be found in any store - champignons. So, mushroom julienne in tartlets. To prepare this dish, stock up:

• champignons - you will need about 400 g;
• onions - about 200 g;
• hard grated cheese - also 200 g;
• natural cream (preferably fat, at least 20%) - 350 g;
• high-grade wheat flour - 2 tablespoons;
• ground black pepper - to taste;
• vegetable oil;
• green for decoration;
• tartlets.

How to cook

You should not think that it is difficult to cook champignon julienne in tartlets. This is not true. The process won't take long.time and does not require special culinary skills. Moreover, having prepared this dish a couple of times and “stuffed” your hand, it is quite possible that you will want to introduce it into your daily diet. Moreover, julienne in tartlets is prepared not only with mushrooms, but also with other ingredients. But for now, let's finish with champignons.

Mushrooms should be thoroughly washed, and then cut into strips and left in a colander to drain all the moisture. Peel the onion, cut into small pieces, fry in vegetable oil, then add mushrooms to it. Simmer until all the liquid has evaporated from the mushrooms, and the onion-mushroom mixture itself acquires a nice brownish tint. We take another pan, fry flour on it, add pepper, s alt, pour in the cream. Stir thoroughly, bring to a boil and combine the contents of both pans. After our filling has cooled, we fill the tartlets with it and put them on a baking sheet lined with baking paper. And then we send it to the oven preheated to one hundred and twenty degrees for twenty minutes. Five minutes before the end of the term, sprinkle them generously with grated cheese. The criterion of readiness is a beautiful golden brown crust formed on the surface of the dish. All. Our julienne in tartlets is ready. You can take it out, decorate it with greenery and invite your family to the table to taste a new dish.

Chicken julienne in tartlets

To prepare such a dish, we take out the chicken breast (or chicken leg) from the refrigerator and … all the ingredients that were present infirst recipe. Except mushrooms. Yes, no mistake. Chicken julienne is prepared according to the same principle as mushroom julienne. Only meat is present as the main ingredient in it. Therefore, having tried at least once to cook julienne in mushroom tartlets, you can easily and quickly cope with this dish.

Cooking

Chicken meat is cleaned of veins, cut into small pieces, then fried in vegetable oil. In the second frying pan we pass the onion, add to the chicken. Then we prepare the sauce from flour and cream. Exactly the same way as in the first recipe. Then we make the filling from the sauce and the onion-meat mixture, fill the tartlets and send them to the oven.

Conclusion

As you can see, by 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 every time surprise your loved ones with a new taste of julienne in tartlets.