You can surprise guests at a gala dinner, please friends at a meeting or family at dinner by preparing an ordinary julienne in an unusual presentation, namely, in tartlets.
Minimum ingredients and time - maximum taste!
Julienne in tartlets - general principles
The dish is interesting in that 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 dishes can be purchased ready-made, baked from homemade or purchased puff or shortcrust pastry. 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 that, all the ingredients are mixed and spread in tartlets, poured with sauce, sour cream or cream, optionally covered with cheese. Then bake in the oven, cook in a slow cooker and even in the microwave.
1. Julienne in tartlets with mushrooms and chicken
Ingredients:
For tartlets:
• flour - 1 glass;
• 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;
• a pinch of flour.
Cooking method:
1. We start the dough for tartlets: in a cup, rub the egg yolk with sugar. Cut softened butter into small cubes, mix with flour, mashed yolks, slightly add salt, add water, stir.
2. Wrap the finished dough in a plastic bag and leave for 40 minutes.
3. Cut the recovered dough into small pieces, roll it into thin cakes of 3 mm each, put in special molds, cut off the excess edges with a knife. We leave the forms with the dough for another 30 minutes.
4. After half an hour, we stick the dough with a fork and put the molds in a hot oven and bake at a moderate temperature for no more than 15 minutes.
5. While the tartlets are baked, we chop the chicken breast, remove the bones, cut the fillet into pieces.
6. Mushrooms are cleaned, washed, cut into thin slices, onions - into straws.
7. Put chicken, mushrooms and onions in a pan with butter, fry for about five minutes.
8. Pour in flour, any seasoning, put sour cream, stir well and simmer over low heat until thickened.
9. We cool the baked buns in the tins, take out the flesh from them, making a plate, and put the prepared julienne inside.
10. Tartlets with filling are again sent to the oven for a few minutes.
11. Serve on a flat portioned plate, garnishing with parsley leaves.
2. Julienne in tartlets with mushrooms and chicken with cheese in bechamel sauce
Ingredients:
• 2 chicken drumsticks;
• 3 champignons;
• onion head;
• baked tartlets - 7 pcs.;
• Dutch cheese - a small slice.
For bechamel sauce:
• butter - a small piece;
• flour - 20 g;
• milk - half a liter;
• a pinch of salt.
Cooking method:
1. Prepare the sauce: in a pan, melt the butter, pour in the flour, stirring, fry until golden.
2. We remove the pan from the stove and pour milk into the flour and butter, stir thoroughly and quickly so that no lumps form.
3. Once the mass becomes homogeneous, again put the pan on a slow fire, simmer until thickened for 1 minute, add a little salt.
4. Prepared mushrooms we cut in slices, onions - in strips, meat separated from bones - in slices, fry everything in a pan with sunflower oil.
5. Pour the cooked sauce to the fried products, boil for a few more minutes.
6. Put hot julienne into baked and cooled tartlets, sprinkle with cheese and send to a hot oven until the cheese is melted for 3-5 minutes.
7. Put the finished 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 pair of egg yolks;
• flour - 6 tbsp. spoons.
For filling:
• 1 onion;
• 3 fresh mushrooms of any kind;
• 2 chicken drumsticks;
• chicken broth - 6 tbsp. spoons;
• Dutch cheese - 80 g;
• 5 stalks of any greenery.
Cooking method:
1. Knead the dough that is not very tight from these products, divide it into small pieces, put it in molds and bake in the oven for 15 minutes. Cool the baked goods, take out the pulp.
2. In the capacity of the multicooker we put the onion, sliced in half rings, the mushrooms - into slices and the boiled chicken meat - into slices, fry for 7 minutes in the "frying" mode.
3. Add broth to the container with fried foods, stir well, simmer for another 2 minutes.
4. We lay out the resulting filling on tartlets, sprinkle with cheese, put in a hot oven for several minutes.
5. Put the 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 - half a bunch;
• 6 tartlets;
• a little oil for frying;
• a handful of flour.
Cooking method:
1. Cut the champignons into thin slices, the onions into strips, the chicken into thin strips, and fry them together in warm oil for 8 minutes.
2. Pour in flour, pour in bechamel sauce, simmer for a couple of minutes.
3. We lay out the finished stuffing in tartlets, sprinkle with cheese, send to the microwave (so that the sauce does not leak onto the microwave, you can put the tartlets on an additional plate), set the time to 10 minutes.
4. Take out the ready-made tartlets with julienne on a serving plate, sprinkle with chopped parsley.
5. Julienne in tartlets with bacon and cream
Ingredients:
• half a kilogram of fresh any mushrooms;
• onion head;
• flour - 20 g;
• middle piece of cheese;
• a slice of bacon;
• non-fat cream - 1 small jar;
• greens - half a bunch;
• 7 tartlets.
Cooking method:
1. Mushrooms are cleaned, washed, cut into slices, onion - in strips, fry in a skillet with the addition of oil for about five minutes.
2. When the onion becomes transparent, and the mushrooms a little all the moisture, pour in the cream, pre-mixed with flour.
3. We cut a piece of bacon into thin plates, fry in oil.
4. Put the mushroom stuffing in tartlets, on top a piece of fried bacon, sprinkle with cheese, put in the oven for several minutes.
5. Serve the julienne in tartlets to the table hot, sprinkled with herbs.
6. Julienne in puff tartlets with oils
Ingredients:
For puff pastry:
• 5 glasses of flour;
• half a glass of water;
• a pinch of salt;
• butter - 1 pack.
For filling:
• pickled butter - half a jar;
• a piece of Dutch cheese;
• onion head;
• 1 egg;
• sour cream - half a glass;
• allspice powder, salt - 30 g each;
• a bunch of dill;
• 10 lettuce leaves.
Cooking method:
1. We make puff pastry: in a cup we mix the flour with salt (we leave a little flour for sprinkling on the table). Pour water and a little melted butter into a cup, knead a tough dough. Wrap the dough in a film for food and put in the refrigerator for 60 minutes. The rest of the oil is cut into thin plates. We take out the dough from the refrigerator, divide it into parts, roll it into thin layers in turn, put oil on top of the layer, turn it into several layers and roll it again, and do it 3 times.
2. Meanwhile, cut the onion in half rings, fry in a pan with oil until golden.
3. To the onion we spread the mushrooms cut into slices, if they can be whole, we fry them for a few more minutes.
4. Three grated cheese with large teeth, mix it with sour cream and chopped dill.
5. To the cheese we spread the mushrooms with onions, salt, pepper, mix.
6. Roll out the puff pastry into a 1 cm thick cake, cut into small squares, put them in the molds.
7. We spread the dough in the molds with liquid butter and lay out the filling.
8. We send the molds into a hot oven and bake a little less than half an hour.
9. Carefully remove the baked tartlets from the tins and place them on a flat large plate, covered with lettuce leaves.
Julienne in tartlets - useful tips
• In any of the recipes presented, you can replace the cream with sour cream and vice versa, it is also acceptable to use high fat milk. Or prepare such a sauce: mix a third of a glass of chicken broth with two tablespoons of flour previously browned to a brownish color, pour the mass into the sour cream brought to a boil, beat.
• It is not necessary to add chicken to julienne, mushrooms, sauce and cheese also make an excellent snack.
• To prevent julienne from flowing out of the tartlets, do not pour a lot of sauce or cream, do not overfill the tartlets themselves. In order to avoid strong contamination of the pan during baking, it is better to cover the form with baking paper.
• If you fry the onions in butter, the julienne will turn out tastier.
• Chicken can not only be boiled, but also fried with onions, previously cut into small pieces.
• Also, instead of the classic boiled or fried chicken, it is permissible to put ham, bacon, ham in julienne.
• Often, champignons are used to make julienne, but they can be safely replaced with oyster mushrooms, porcini mushrooms or any other. To taste, the dish will not yield to the classic.
• It is not necessary to strictly follow the recipe. Experiments in the preparation of julienne are welcome, the main thing is that the products used are combined.
• Julienne can be served with vermouth, martini, white wine or sherry.
