Earlier we already considered how to cook, but today we offer to bake and serve this hot appetizer not in standard dishes, but in ready-made tartlets. The basis of the dish is still champignons and chicken fillet. Sour cream sauce also remains unchanged, thanks to which the ingredients are very tender and juicy.

Julienne in tartlets with mushrooms and chicken is a godsend for the festive table. Well-chosen products form an ideal gastronomic "composition", which will be difficult to resist! For the recipe, tartlets from both shortbread and puff pastry are suitable. Choose any option and start cooking!

Ingredients:

• chicken fillet - 300 g;
• fresh champignons - 200 g;
• cheese - about 100 g;
• vegetable oil - 2-3 tbsp. spoons;
• tartlets - 15-20 pieces;
• salt, pepper - to taste.

For sauce:

• sour cream - 250 g;
• flour - 1 tbsp. a spoon;
• milk - 250 ml;
• butter - 40 g.

Julienne in tartlets with mushrooms and chicken recipe

1. We cut the washed champignons into thin plates, put them in a large frying pan with vegetable oil. Fry over moderate heat, stirring occasionally.
   
2. As soon as all the moisture released by the mushrooms has evaporated, remove the pan from the stove. Cool the pre-boiled chicken fillet, cut into strips or sort it into fibers with your hands and add to the champignons. Sprinkle the mixture of ingredients with salt, ground pepper and mix thoroughly.
   

   How to make sauce for julienne tartlets

3. Melt the stick of butter until smooth over low heat. Gradually add flour to the liquid oil mixture, vigorously stirring the mass with a whisk.
   
4. Bring the butter-flour mixture to a boil. Then add chilled milk. We do not stop working with a whisk to avoid the formation of flour lumps. As soon as the milk boils, remove the almost ready julienne sauce from the heat and cool to a warm state.
   
5. Next, add sour cream to the milk mass and mix the mass until smooth.
   

   How to bake julienne in tartlets with mushrooms and chicken

6. We distribute a mixture of mushrooms and chicken among tartlets.
   
7. Pour each piece with plenty of sour cream sauce. We try to distribute the gravy evenly so that all julienne tartlets turn out tasty and juicy, not dry.
   
8. We rub the cheese with small chips and sprinkle each portion of the future snack. We send julienne in tartlets to a hot oven. Bake at 180 degrees for about 15 minutes. As soon as the cheese is well melted and slightly browned, we take out the finished snack from the oven.
   
9. Serve julienne in tartlets with mushrooms and chicken hot or at least warm. A good accompaniment to the appetizer will be fresh vegetables and herbs.
   

Bon Appetit!

Tartlets can be baked on your own, in the recipe [Tartlets with cancer necks, http://site/recipe/51-tartaletki-s-rakovymi-shejkami] I did just that. And you can take ready-made, which will significantly speed up the cooking process. The filling obtained from this amount of products was enough for me for 15 tartlets. Usually, I prepare the dish an hour or two before serving. If desired, you can heat the finished julienne for a couple of minutes in the microwave or oven. But chilled, it's delicious too! This time I used chicken breast, but it works well with the thigh.

Put finely chopped onions in a pan with melted butter. Fry for a few minutes until golden brown.

Then add chopped mushrooms. Stir, fry until excess liquid evaporates.

Add finely chopped boiled chicken meat. Flour. Mix.

Pour in the cream. Simmer for a couple of minutes - the mass will thicken. Add salt, pepper. Julien is ready!

Cheese grate on a fine grater.

Fill the tartlets with hot filling and immediately sprinkle with cheese, then the cheese will melt a little and turn into a soft crust.

Put julienne in tartlets on a dish. You can decorate with fresh herbs. Usually, by the end of the feast, this dish always remains empty. I hope your guests enjoy it too!

Julienne is a French dish that conquers with its tenderness and incredible aroma. Everyone is familiar with the traditional serving of a culinary masterpiece. But few have heard of julienne with mushrooms and chicken in tartlets. This appetizer is quick to prepare and does not require a large number of ingredients.

If you are preparing for a festive feast, I offer a good option for a hot appetizer. It will be a delicious julienne of chicken and mushrooms. Usually, cocottes or small ceramic molds are used to serve such a julienne. I want to show today how to cook julienne in tartlets by baking. Tartlets can be purchased from the store, preferably from shortcrust pastry. And if you have a desire, then make these tartlets with your own hands in advance. It turns out a tender and warm sauce of chicken with mushrooms in cream inside the tartlets. On top of each tartlet will be covered with a cheese crust.

Ingredients for two servings:

• Boiled chicken thighs 2 pcs.;
• Mushrooms champignons 80 g;
• Onion to taste;
• Cream 80 ml;
• Flour 1 tsp;
• Salt a pinch;
• A mixture of ground peppers a pinch;
• Hard cheese 60 g;
• Ready tartlets;
• Vegetable oil 2 tbsp. l.;
• Clarified butter optional;
• Dill to taste.

Cooking

Chicken thighs must be pre-boiled until tender. Remove the bones, and cut the meat finely for julienne.

Rinse fresh mushrooms and then chop into cubes. If the mushrooms have been in the refrigerator for several days and the caps are slightly dry, I recommend peeling them.

Warm the vegetable oil well with the addition of ghee. Pour the mushrooms into a saucepan and fry until golden brown, the liquid should all evaporate. If desired, with mushrooms, you can fry onions or leeks. Then send the chicken to the mushrooms and mix.

After 3 minutes, add a spoon without a slide of flour and mix well again. Then pour in the cream and simmer the chicken with mushrooms for a few minutes. Use salt and ground pepper to taste.

As soon as the mass boils, boil it for several minutes until it thickens. The consistency of the julienne is similar to cream soup.

Preheat the oven to 180 degrees by this time. Place sand tartlets on a baking sheet with foil and fill them with chicken julienne.

Sprinkle finely chopped hard cheese on top of each tartlet. Bring the julienne in the oven until done. It will be enough for 5-7 minutes to form a cheese crust.

Transfer hot tartlets with julienne immediately to a plate for serving.

Advice:

• To prepare julienne in tartlets, any fresh mushrooms are used: oyster mushrooms, porcini or chanterelles.
• To make the dish more reminiscent of the French original, all the ingredients are cut into strips. This cutting method helps to preserve the juiciness of the products.
• If desired, cream is replaced with sour cream or Bechamel sauce. The sauce is prepared as follows: 100 g of butter is melted in a pan, into which 2 tbsp. l. flour and fried until golden brown. After that, 400 ml of milk and salt to taste are introduced into the mixture. The mass is brought to a boil and cooked until thickened.
• Instead of shortbread tartlets, you can use puff pastry baskets.

If you are thinking about how to surprise guests at a holiday or are planning a family dinner, try making a regular julienne, but according to an unusual recipe - inside tartlets. You will spend a little time, but you will definitely gain a reputation as a skilled cook.

How to cook julienne in tartlets

Julienne is a traditional French dish. Several centuries ago, it was served only at the table of the great monarch and the nobility, but today everyone uses the recipe. The ratio of all ingredients is determined by taste and eye, and there are no forbidden foods.

If you wish, you can make julienne in tartlets stuffed with any kind of meat, seafood and vegetables: carrots, zucchini, eggplant, cauliflower. All components must first be subjected to heat treatment. Chicken, fish fillet, seafood and meat are boiled or steamed, and vegetables and mushrooms are fried.

In the oven

Here are some tips on how to cook julienne in tartlets in the oven:

• Before sending the molds with the filling to bake, the oven must be preheated. Julienne is cooked at 180°C.
• If you do not want to get a gratin crust, add the cheese 10 minutes before the end of cooking.
• To prevent the juice from the filling from ruining the dough and leaking onto the baking sheet, cover the sheet with foil or place the tartlets inside the muffin tins.

in the microwave

How to make julienne in the microwave:

1. Cut all the vegetables into thin slices, fry until tender in oil.
2. Brew Bechamel sauce, grate cheese on a separate plate.
3. Put the filling in tartlets, sprinkle with cheese.
4. Microwave the julienne at maximum power for about 7-10 minutes, or until the cheese is melted.

In a slow cooker

What you need to know about how to cook julienne in a slow cooker? Just one small aspect - it will not work to completely bake the filling in baskets. But with a slow cooker, you can quickly and without any hassle prepare all the necessary components of the dish:

1. First, bring the meat to readiness, fry the mushroom plates with onions. Use the program "Frying" for this.
2. Then prepare any sauce or boil chicken broth in a bowl. It is better to do this with the “Extinguishing” or “Cooking” mode.
3. The finished products should be mixed together with the gravy and only then filled with the filling of the tartlets.
4. Rub the top with the cheese and let it melt a little on the middle rack of the oven or in the microwave.

Dough for tartlets at home

On the festive table, a delicate creamy appetizer is usually served in cocotte makers - special metal utensils. If you decide to approach the process thoroughly and surprise your guests not only with the taste of the dish, but also with the original serving, then make julienne tartlets with your own hands.

Any kind of dough is suitable for the base: on kefir or sour cream, yeast or puff. You can try experimenting with shortbread dough, for example, adding spices to the ingredients: turmeric, coriander or basil. Practical housewives can always use the basic recipe.

Ingredients:

• flour - 200 g;
• butter - ½ pack;
• egg (yolk) - 1 pc.;
• water - 2 tbsp. l.

Step by step recipe:

1. Beat the yolks with a few tablespoons of sugar.
2. Chop the butter with a knife, mix it with flour, yolks and salt, adding water if necessary.
3. Wrap the dough with cling film and leave to rest for half an hour.
4. Cut the cooled dough into squares about 3 mm thick, put in molds.
5. Cut off excess pieces with a sharp knife. If desired, tartlets can be made in any shape: baskets, boats or in the form of spoons.
6. Leave the molds with the dough for another half an hour, and before baking, pierce in several places with a fork.
7. Bake molds at a temperature of 200 ° C for approximately 15-20 minutes.

Julienne recipe in tartlets

As for the main components of the dish, there is no single recipe for cooking. In France, in different provinces, it is cooked in its own way, and in our country, every housewife has her own signature dish secrets. Although the principle is always the same: the ingredients are fried, mixed, poured with sauce, put inside molds and baked. Try and you make tartlets with julienne - it's easy and delicious!

With chicken and mushrooms

Cooking time: 40 minutes. Number of servings: for 6-7 people. Calorie content of the dish: 143.6 kcal Purpose: main course. Cuisine: French. Difficulty of preparation: easy.

To cook julienne with chicken and mushrooms in tartlets, you need to choose the right meat. You need to buy chicken breast or fillet, the rest of the parts are not suitable for this dish. If desired, the meat can be chopped in a blender, then a tender paste will turn out, or thinly cut into strips. As for mushrooms, champignons can be fried in the same pan with chicken, but other types of mushrooms are brought to readiness in a separate saucepan.

Ingredients:

• chicken (breast) - 200 g;
• champignons - 200 g;
• onion - 1 head;
• sour cream - 3 tbsp. l.;
• buns - 6-7 pieces;
• flour - 1 tsp

Step by step recipe:

1. We cut all the ingredients into thin slices, and the onion into half rings.
2. Fry the meat with vegetables in a pan.
3. Add spices, flour, sour cream and mix.
4. Simmer over low heat until thickened.
5. We take out the pulp from the buns, fill the voids with hot julienne.
6. We bake buns for no more than 10-15 minutes.

With chicken, mushrooms and cheese

Cooking time: 40 minutes. Servings: 5-7 people. Calorie content of the dish: 155.3 kcal. Purpose: main course. Cuisine: French. Difficulty of preparation: easy.

The main "trick" of julienne is the original sauce. It gives the dish the necessary consistency and favorably emphasizes the taste of all products. You can try different gravy options: traditional béchamel sauce, mushroom sauce or cheese sauce. If there is no time to fiddle with the preparation of ingredients for a long time, you can always use the proven method: add sour cream and flour.

Ingredients:

• chicken (breast) - 200 g;
• champignons - 200 g;
• onion - 1 head;
• sour cream - 3 tbsp. l.;
• molds - 5-7 pieces;
• flour - 1 tsp
• cheese - 100 g.

Step by step recipe:

1. We prepare the filling from champignons, boiled breast and onions.
2. Lightly fry the products, then add sour cream with flour to them and bring the julienne to a thickening.
3. We put the molds on a baking sheet, fill the insides with hot stuffing, rub the cheese on top.
4. We bake tartlets with mushrooms and chicken and cheese for 15 minutes.

With mushrooms and cheese

Cooking time: 25 minutes. Number of servings: for 7 people. Calorie content of the dish: 189.6 kcal Purpose: snack. Cuisine: French. Difficulty of preparation: easy.

For julienne in tartlets with mushrooms and cheese, traditional Bechamel sauce is prepared, and in order for the gravy to emphasize the mushroom taste favorably, in addition to nutmeg, bay leaves and black peppercorns are added to milk. Just do not forget, before adding the gravy to the rest of the ingredients, strain it through a sieve and cheesecloth. Serve the finished dish hot.

Ingredients:

• mushrooms - ½ kg;
• onion - 2 pcs.;
• hard cheese - 300 g;
• baskets - 7-8 pieces;
• butter - 10 g;
• olive oil - 2 tbsp. l.

Step by step recipe:

1. Saute chopped onions and mushrooms in a mixture of olive and butter.
2. We fill the molds with filling, add spices.
3. Pour the filling with Bechamel sauce, sprinkle with grated cheese and herbs on top.
4. Bake the dish in the oven for 7 minutes.

With cream

Cooking time: 25 minutes. Number of servings: for 4 persons. Calorie content of the dish: 210.3 kcal Purpose: snack. Cuisine: French. Difficulty of preparation: easy.

Julienne in tartlets with cream can be performed in a wide variety of variations. You can take a lot of fresh vegetables or combine several types of meat, and if you decide to make a mushroom dish, try adding a little noble mushrooms - boletus or boletus to fresh champignons. This step-by-step recipe with photos will teach you how to make delicious creamy mushroom and bacon julienne.

Ingredients:

• mushrooms - 450 g;
• onion - 1 head;
• flour - 1 tbsp. l.;
• cheese - 170 g;
• bacon - 150 g;
• cream - 200 g.

Step by step recipe:

1. First, fry mushrooms with onions in vegetable oil.
2. As soon as the onion becomes transparent, and the juice from the mushrooms evaporates, add the cream mixed with flour.
3. Onion with mushrooms and cream while still hot are transferred to shortbread text baskets, topped with fried bacon and rubbed with cheese.
4. Bake the dish for 10-15 minutes.

With mushrooms

Cooking time: 25 minutes. Number of servings: for 10 people. Calorie content of the dish: 187.6 kcal Purpose: snack. Cuisine: French. Difficulty of preparation: easy.

Julienne baked on a tartlet is convenient because there is no need to bother with washing dishes after a meal, because you can even eat a plate for serving - a tartlet. The main thing to take into account is the only rule - all the ingredients need to be chopped into thin straws, and the onion in half rings. When you want to cook mushroom julienne in French-style tartlets, choose white mushrooms, champignons or oyster mushrooms, but milk mushrooms, butter mushrooms and boletus mushrooms are Russian know-how.

Ingredients:

• oyster mushrooms - 1 kg;
• onion - 1 pc.;
• vegetable oil - 30 g;
• cream 10% - 1 tbsp.;
• processed cheese - 100 g;
• hard grated cheese - ½ tbsp.;
• waffle tartlets - 10 pcs.;
• melted plum. oil -2 tbsp. l.

Step by step recipe:

1. Wash mushrooms and onions, cut into thin strips.
2. Pour the oil mixture into a frying pan and heat it up.
3. Pass the mushrooms, and then the onions until golden brown.
4. Boil cream. Add melted cheese to them and stir until completely dissolved.
5. Put the baskets on a plate, lay out the filling according to this principle: first, two tablespoons of mushrooms, the same amount of onions, pour everything with sauce.
6. Put the rest of the mushrooms in the last layer, pour over the sauce and rub with cheese.
7. Put on a microwave oven plate, fry for 5-7 minutes.

With shrimps

Cooking time: 15 minutes. Number of servings: for 6 people. Calorie content of the dish: 164.4 kcal Purpose: snack. Cuisine: French. Difficulty of preparation: easy.

Shrimp julienne will appeal to all seafood lovers. To save time spent in the kitchen, you can buy ready-made peeled and boiled shrimp, which will only need to be poured over with boiling water. If you bought shrimp in shell, keep in mind that their weight after cooking and cleaning will decrease by half. All other details on how to cook a gourmet appetizer can be found in this recipe.

Ingredients:

• puff pastry tartlets - 12 pcs.;
• small shrimp - 1 kg;
• onion - 1 head;
• garlic - 1 clove;
• cheese - ½ tbsp.;
• sour cream - 1 tbsp.;
• flour - 1 tbsp. l.

Step by step recipe:

1. Boil unpeeled shrimp for 2 minutes.
2. Finely chop the onion, fry together with the garlic passed through the press.
3. Then add the cooled peeled shrimp, flour, sour cream there. Let's mix.
4. Cover the pan with a lid and simmer for about 15 minutes.
5. If the sauce is too thick, thin it with chicken broth.
6. We lay out the filling in molds, rub the cheese on top.
7. To bake julienne with shrimp in tartlets, we use the microwave.

With Chiken

Cooking time: 35 minutes. Servings: 5 people. Calorie content of the dish: 174.2 kcal Purpose: main course. Cuisine: French. Difficulty of preparation: easy.

Try to cook not the usual chicken julienne, but with the addition of olives. This ingredient will give the dish the necessary sourness, add piquancy and make great friends with sour cream. If you don’t want to mess around with cutting and slicing olives for a long time, then buy pitted fruits. Do not rush to pour all the liquid from the jar into the sink, because it can be added to the broth or sauce.

Ingredients:

• fillet - 400 g;
• sour cream - 250 g;
• olives - 100 g;
• onion - 1 pc.;
• flour - 1 tbsp. l.;
• salt and spices.

Step by step recipe:

1. Cut the boiled chicken fillet into thin strips, and then lightly brown in a pan.
2. Chop the onion in half rings, sauté with the olives.
3. Add chicken, sour cream, flour to the onion. Bring the sauce to the desired consistency.
4. We spread the filling on the bottom of the molds, pour the rest of the sauce on top and rub the cheese.
5. Bake the julienne in chicken tartlets until the cheese is melted.

With squid

Cooking time: 15 minutes. Number of servings: for 2-3 persons. Calorie content of the dish: 156.3 kcal Purpose: snack. Cuisine: French. Difficulty of preparation: easy.

For a delicious julienne with squid in tartlets, it is better to buy fresh seafood. Canned squid will give a lot of juice, and excess liquid for tender dough is enemy number one. Even if you don’t know how to cook squid correctly, don’t worry - you don’t have to boil them, just fry the flesh a little in a pan.

Ingredients:

• squid - 500 g;
• onion - 1 pc.;
• any sauce - 1 tbsp.;
• cheese - 100 g.

Step by step recipe:

1. We wash the squids, scald with boiling water and cut.
2. Fry seafood in butter for 15 minutes on low gas.
3. Cut the onion into half rings, saute in oil.
4. We spread the filling on the bottom of the molds, add spices and pour over the sauce.
5. Sprinkle cheese on top and bake for 7 minutes.

Video

Put the chicken fillet to boil by putting it in boiling water. Cook from the moment of boiling for 25-30 minutes.

While the chicken is cooking, clean the mushrooms with a knife or wash with the hard side of the sponge. Cut into moderately thin strips.

Peel the onion, cut into thin strips - first chop into half rings, and then in half again.

Fry the mushrooms with onions in vegetable oil until golden brown.

Then add a piece of butter to the pan. While stirring, melt the butter.

Add flour, mix.

Pour cream over mushrooms. Stir, simmer over low heat until the sauce thickens.

Cool the boiled chicken and cut into strips.

Pour the chicken into the skillet.

Season with spices, salt.

Mix. You should get a fairly thick mass, chicken and mushrooms should be soaked in cream.

Cheese grate on a medium or large grater. For the preparation of julienne, it is better to use hard cheese, but you can also replace it with a semi-hard product.

Divide the chicken with mushrooms among the tartlets.

Top with a thick layer of grated cheese.

Transfer the filled tartlets to a baking sheet and send to the oven preheated to 200 degrees for 7-10 minutes. The cheese should melt and form a ruddy mouth-watering cap.

Julienne in tartlets turns out to be very juicy and satisfying, it is recommended to serve it hot.

After storage in the refrigerator, the tartlets soak, become soft, but the taste of the dish does not deteriorate from this.

Bon Appetit!