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

Julienne in tartlets 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.

Julienne in tartlets is just the perfect decoration for a second course on a festive table or for a romantic dinner. Guests are happy to choose this beautiful portioned treat, which looks neat on the plate, instead of the traditional shapeless casserole ruins.

We will tell you in more detail how to cook julienne in tartlets. Unleavened or puff pastry tartlets can be bought in supermarkets, house kitchens and some catering establishments, but this is not the best option. It is much better to make tartlets yourself: bake using special molds. So you will be sure, for example, that the test does not contain very unhealthy margarine, palm oil and other additives with dubious safety.

How to cook julienne in tartlets?

To make julienne in tartlets, in addition to products, you will also need dough molds. Tartlets in a wide range are sold in supermarkets and grocery stores. They are made from puff or unleavened dough. Many housewives prepare tartlets on their own using special forms.

Ingredients:

• 400 g chicken meat (fillet);
• 400 g of fresh champignons, porcini mushrooms or oyster mushrooms;
• 200 g of hard cheese;
• 200 g of onions;
• 2 tbsp. spoons of high-grade wheat flour;
• 350 g cream 20% fat;
• salt;
• ground black pepper;
• vegetable oil;
• Bay leaf;
• greens (coriander, parsley, rosemary).

Cooking method:

1. Ready-made puff pastry is bought at the store, thawed and rolled out.
2. The dough is divided into several equal parts (usually 6 or 8).
3. For baking tartlets, you will need special forms, you can also use metal cocotte makers. They are pre-lubricated with oil and rolled pieces of dough are laid from them.
4. The oven is preheated.
5. Tartlets are placed on a baking sheet and baked for 15-20 minutes.
6. Ready-made molds are taken out and allowed to cool.
7. Chicken fillet with onion should be boiled in a separate pan. You can add bay leaf, salt and spices.
8. The finished meat is taken out of the resulting broth, cooled and cut into small pieces.
9. The remaining onion is finely chopped and fried over medium heat for several minutes.
10. When the onion is covered with a golden crust, you can add fresh mushrooms chopped into strips.
11. Onions and mushrooms should be fried for 8-10 minutes when cooked, stirring occasionally.
12. Put a dry frying pan on the fire and add flour. After frying the flour a little until a golden hue appears, cream is added. Mix everything thoroughly, salt and pepper to taste.
13. Next, mix the contents of two pans and add chicken meat.
14. The resulting mixture is distributed among tartlets, and put the molds on a baking sheet, on which oiled parchment paper is laid.
15. Tartlets are baked in the oven for 15-20 minutes, then they are taken out and sprinkled with grated cheese on top.
16. Leave the tartlets in the oven for another couple of minutes until the cheese is melted.
17. Ready-made julienne in tartlets with chicken and mushrooms is decorated with greens and served to the table.

Julienne with mushrooms and chicken in tartlets

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

Cooking method:

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.
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.
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.

Chicken julienne with champignons in tartlets

Ingredients:

• Pieces 2-3 chicken fillets,
• 300 g champignons,
• 200 g onion
• 100 g cheese (hard)
• 300-350 g cream (15-25%) or sour cream,
• 2 tablespoons flour
• salt pepper,
• vegetable oil,
• packing of tartlets (pieces 15).

Cooking method:

1. Boil the chicken fillet until tender (cook for about 20 minutes after boiling). Finely chop the onion. Clean the mushrooms, finely chop.
2. Cool the fillet, finely chop. Fry the onion in vegetable oil. Add mushrooms. Cook until all the liquid has boiled away (about 10-15 minutes). Add fillet, salt, pepper, mix, remove from heat. Lightly toast the flour in a dry frying pan.
3. Add cream, salt, pepper, bring to a boil. Add mushrooms and fillet, mix, remove from heat. Cheese grate on a coarse grater. Put this mass in tartlets, sprinkle with cheese and put in the oven. Bake at 180 degrees until golden brown.

Julien in tartlets

Ingredients:

• 500 g chicken fillet,
• 400 g champignons,
• 2 bulbs
• 300 g cream cheese,
• 400 ml 20% cream,
• 2 tbsp. tablespoons of vegetable oil
• 2 tbsp. spoons of flour
• 1 bay leaf,
• 2 peas of allspice,
• ground black pepper to taste
• salt to taste
• tartlets.

Cooking method:

1. Boil chicken fillet until tender in salted water with bay leaf and allspice. Then cool and cut into small cubes.
2. Mushrooms cut into small cubes. Finely chop the onion. Rub the cheese on a coarse grater.
3. Sauté the onions in vegetable oil for 5 minutes, then add the mushrooms and cook until the moisture has evaporated, about 7-10 minutes. Add chicken fillet, mix and fry everything together for another 5 minutes. Salt and pepper to taste.
4. Add flour to the filling, mix and pour in the cream. Cook, stirring, for 3 minutes, until the mixture begins to thicken.
5. Put julienne in tartlets, sprinkle grated cheese on top. Send the tartlets to the oven preheated to 180 ° C for 5 minutes so that the cheese melts.
6. Decorate julienne in tartlets on a wide dish, decorated with lettuce, vegetables, herbs. Serve hot.

A quick recipe for julienne in tartlets

Ingredients:

• Tartlets (15 pcs, d=5-6 cm)
• 300 g champignons
• 200 g boiled chicken meat
• 200 ml 20% cream
• 1 bulb
• 100 g cheese
• 1 st. l. flour
• 1-2 tbsp. l. butter
• salt pepper

Cooking method:

1. Tartlets can be baked independently, in the recipe. 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.
2. 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.
3. Put finely chopped onions in a pan with melted butter. Fry for a few minutes until golden
4. Then add chopped mushrooms. Stir, fry until excess liquid evaporates.
5. Add finely chopped boiled chicken meat. Flour. Mix.
6. Pour in the cream. Simmer for a couple of minutes - the mass will thicken. Add salt, pepper. Julien is ready!
7. Cheese grate on a fine grater.
8. Fill the tartlets with hot filling and immediately sprinkle with cheese, then the cheese will melt a little and turn into a soft crust.
9. 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 recipe in tartlets with mushrooms

It is better, of course, to use mushrooms not from the forest, but grown under artificial conditions - it is safer that way.

Ingredients:

• onion - about 200 g;
• ground black pepper;
• vegetable oil;
• greens for decoration;
• salt.

Cooking method:

1. Wash, peel and cut the mushrooms into strips, but not too finely. Let's put it in a colander.
2. Spasser the peeled and finely chopped onion in vegetable oil in a frying pan over medium heat. Add chopped mushrooms and simmer all together until a beautiful golden brown, stirring occasionally. Almost all of the liquid should evaporate.
3. In another dry frying pan, lightly fry the flour, add cream, salt, pepper and bring almost to a boil. Mix the contents of the first and second pans.
4. We spread the resulting mass into tartlets, put them on a baking sheet lined with oiled baking paper, and place them to bake in an oven preheated to medium temperature for 20 minutes.
5. After this time, sprinkle generously the julienne in each tartlet with grated cheese. We return the baking sheet with mushroom julienne in tartlets to the cooling oven for another 5-8 minutes so that the cheese melts. We decorate the finished julienne with greens.

Julienne in tartlets with mushrooms and chicken

Ingredients:

• fresh mushrooms (porcini, champignons or oyster mushrooms) - about 400 g;
• onion - about 200 g;
• grated hard cheese - about 200 g;
• natural milk cream (at least 20% fat) - 300-350 g;
• high-grade wheat flour - 2 tbsp. spoons;
• ground black pepper;
• vegetable oil;
• greens for decoration;
• salt.

Cooking method:

1. Boil chicken meat until tender with onion, bay leaf and other spices. Remove the meat from the broth, cool and cut into small pieces.
2. Finely chopped onion quickly fry in vegetable oil in a pan over medium-high heat. Add the mushrooms, chopped into strips, and simmer everything together until a brown-golden hue, stirring occasionally. In a dry frying pan, lightly fry the flour, add cream, salt and pepper. Mix the contents of the first and second pans. Add finely chopped boiled chicken meat.
3. We spread the mixture into tartlets, place them on a baking sheet and bake in the oven for 20 minutes. Sprinkle julienne in tartlets with grated cheese and return the baking sheet to the cooling oven for a few minutes - let the cheese melt. We decorate the finished julienne with herbs (it is best to use rosemary, parsley and coriander).

Chicken and mushroom julienne in tartlets

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:

• 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 method:

1. Chicken thighs must be pre-boiled until tender. Remove the bones, and cut the meat finely for julienne.
2. 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
3. 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.
4. 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.
5. As soon as the mass boils, boil it for several minutes until it thickens. The consistency of the julienne is similar to cream soup.
6. Preheat the oven to 180 degrees by this time. Place sand tartlets on a baking sheet with foil and fill them with chicken julienne.
7. 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.
8. Transfer hot tartlets with julienne immediately to a plate for serving.
9. To prepare julienne in tartlets, any fresh mushrooms are used: oyster mushrooms, porcini or chanterelles.
10. 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.
11. 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.
12. Instead of shortbread tartlets, you can use puff pastry baskets.

Julienne with chicken and mushrooms in shortbread tartlets

For sand dough:

• 100 g butter;
• 1 cup flour (approximately 130-140g, this is a 200-gram glass without a top);
• A pinch of salt;
• A pinch of baking soda.

For filling:

• 200 g fresh champignons;
• Half a chicken breast;
• 1-2 small onions;
• 100 ml sour cream or heavy cream;
• Salt, pepper to your taste;
• 50 g of hard cheese;
• Greenery for decoration.

Cooking method:

1. First, let's bake sand baskets. Combine the flour with softened butter, cut into pieces, add salt and soda.
2. Grind the dough with your hands into crumbs.
3. We continue to knead the dough so that you get a "bun". Put the dough in the refrigerator for 15 minutes.
4. Sand tartlets can be baked in metal or silicone molds. We divide the dough into equal pieces and knead in molds to make a basket with sides about 2-3 cm, dough thickness 0.5-0.7 cm. You can poke the bottoms with a fork so that they remain even when baking.
5. We bake the baskets at 180-200C for about 15-20 minutes, until light golden brown, almost until done.
6. In the meantime, let's prepare the filling.
7. Peel the onion and chop finely. Heat up sunflower oil in a frying pan. We save the onion over medium heat for 2-3 minutes, stirring.
8. Then add the chicken fillet, cut into small pieces. Continue to stir-fry until the color changes.
9. We clean the mushrooms from the skin, wash and cut into slices, add to the pan. Salt, pepper, mix and fry everything together for 3-4 minutes.
10. Then add cream or sour cream, mix (take the thickest, otherwise sour cream should be mixed with fried flour for density).
11. Stew the filling for a couple of minutes with cream - and you can turn it off.
12. And here are the finished tarts. We take them out of the oven, let them cool a little in the molds so that they do not crumble, and carefully remove the baskets.
13. Fill the tartlets with julienne.
14. Sprinkle with grated cheese.
15. Bake in the oven for another 5-10 minutes, until the cheese is melted.
16. Serve garnished with parsley sprigs.
17. Sand tartlets with julienne are delicious both warm and cold.

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.

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

Cooking method:

1. Beat the yolks with a few tablespoons of sugar. Chop the butter with a knife, mix it with flour, yolks and salt, adding water if necessary.
2. Wrap the dough with cling film and leave to rest for half an hour. Cut the cooled dough into squares about 3 mm thick, put in molds. Read more:
3. 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.
4. Leave the molds with the dough for another half an hour, and before baking, pierce in several places with a fork. Bake molds at a temperature of 200 ° C for approximately 15-20 minutes.

• The traditional recipe for julienne in tartlets involves the use of cream. If they were not in the house, cream can be replaced with sour cream. Mix 50 ml of chicken broth with two tablespoons of browned flour and carefully pour into a pan with boiling sour cream. The mixture must be salted, pepper and stir constantly. Some housewives, on the contrary, first fry the flour, then add the broth and sour cream.
• Cheese can be grated on a coarse grater or cut into small slices.
• The baking sheet must be covered with baking paper (parchment for baking).
• Onions can be fried in butter. Julienne will turn out juicier and tastier.
• Some housewives cook julienne without boiling chicken fillet. The meat can be cut into small pieces, rolled in spices and fried with onions.
• The French recipe for julienne involves the use of chicken meat. However, many people add bacon or smoked ham to the dish. It is added to chicken meat, onions and mushrooms. The resulting mixture is fried and mixed with cream (or sour cream).
• Another secret to making julienne is the lemon. Its juice is added to onions and mushrooms fried in a pan. It must be covered with a lid, and simmer all the contents for 10-20 minutes. When adding lemon, the mixture can not be salted.
• There are many ways to make white sauce. This recipe is also popular: melt butter in a saucepan with a thick bottom, pour flour into it. Then milk is poured into the pan with a thin stream and stewed, constantly stirring the contents. At the end add a little nutmeg. Ready sauce is poured over tartlets with filling and cheese.
• Julienne in tartlets can be served with white wine, beer, vermouth or sherry.
• Usually julienne is cooked with champignons. You can replace them with porcini mushrooms or tops.
• Julienne in tartlets can be prepared in different ways. It all depends on the food you have in your fridge.

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!

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!

Julienne recipe with chicken in tartlets

This chicken julienne with cheese is so easy and quick to make that you are guaranteed to make it often.

Stove, frying pan, pan, spatula, grater, cutting board, knife, tablespoon.

Ingredients

For this recipe, I buy a ready-made set of shortcrust pastry tartlets from the store. I would like to draw your attention to the fact that waffle tartlets are not suitable, as they quickly soak, and the taste is not quite suitable. As for olive oil, I advise you to buy a special one for frying, and add “extra virgin” to salads and other dishes.

Step by step recipe

Recipe video

In this video you will see all the stages of cooking chicken julienne in shortcrust pastry tartlets.

Recipe for mushroom julienne in tartlets

This mushroom julienne will appeal to those who do not eat meat and adhere to vegan dietary rules.

Cooking time: 1-1.20 hours.
Servings: 20-25 pieces.
Calories: 100 g - 144.4 kcal.
Necessary equipment and utensils: stove, and oven, knife, cutting board, deep bowl, sieve, whisk, rolling pin, silicone mold for muffins (for 6 pieces), baking sheet, saucepan, large frying pan.

Ingredients

How to choose the right ingredients

This recipe does not use regular cow's milk, but vegetable milk. I I suggest you take coconut milk, which can be purchased in large supermarkets. In this recipe, I recommend using ready-made shortcrust pastry tartlets and those prepared on your own for comparison. Which you like best, you decide for yourself.

Step by step recipe

This recipe is not complicated at all, but I suggest breaking it down into several steps.

Cooking tartlets

1. Mix with a whisk until smooth and, sprinkling flour on the table, knead the dough on it with your hands until a viscous and dense consistency.
   
2. Roll out the dough with a rolling pin into a very thin sheet (about 0.3 mm).
   
3. Using a cup larger than the holes in the tart pan, cut out 6 circles.
   



4. Bake the tartlets for 15 minutes in an oven preheated to 200 degrees.
   

Preparing the julienne base

cooking sauce

We bake tartlets

Recipe video

You can see clearly all the stages of preparing this mushroom julienne by watching a short video.

Recipe for classic julienne with chicken and mushrooms in tartlets

The combination of chicken fillet and mushrooms in this dish is considered a classic, so I recommend cooking julienne according to this recipe in order to appreciate the harmonious flavor combination.

Cooking time: 40-50 minutes.
Servings: for 4 persons.
Calories: 100 g - 124 kcal.
Necessary equipment and utensils: stove and slow cooker, knife, board, spoon, fork, frying pan with lid, deep bowl, silicone molds for muffins (4 pcs.), grater, spatula.

Ingredients

How to choose the right ingredients

For this recipe, you need to buy 2 large mushrooms or replace them with 4 medium ones. Choosing hard cheese I recommend giving preference to spicy and processed cheeses. Although it will be no less tasty if you add suluguni or mozzarella to it. Here you can safely experiment and find your own filling option.

Step by step recipe

1. Cut 250 g raw chicken fillet into small cubes. Cut two large champignons into such small cubes.
   
2. Send the fillet and mushrooms to a hot pan, adding salt and your favorite seasoning to taste. Do not add oil, as the chicken and mushrooms will release a lot of liquid when stewing.
   



3. Add to them 60 g of oatmeal and 100 ml of milk. Thoroughly mix the dough until smooth.
   
4. Prepare 4 silicone cupcake molds and use a spoon to spread the batter along the sides and bottom of each.
   


5. Put the molds on the bottom of the multicooker bowl and bake for 20 minutes.
   
6. Grate 50 g of cheese on a coarse grater and sprinkle it on the already cooked hot tartlets with julienne.
   

Recipe video

How to cook julienne with chicken and mushrooms according to this recipe, you can learn from a short video.

Basic common truths

• Sand dough tartlets you can buy at the store or bake yourself using cupcake molds.
• Cheese for julienne should melt well and have a pronounced, slightly spicy taste.
• Instead of champignons you can take white or Polish mushrooms.
• If you want to cook vegan mushroom julienne, then instead of regular cow's milk, use vegetable milk, and replace the cheese with smoked tofu.

How and with what to serve it

Julienne in tartlets is a great holiday appetizer that not only hearty and tasty, but also looks quite impressive. Usually tartlets with julienne are served on large flat plates, special trays or boards. Another important point when serving this dish is that it must be hot.

Other preparation and filling options

If you have, then preparing a variety of snacks for the festive table will not be difficult for you. For example, you can serve guests while offering them tartlets with julienne and for a change. Thus, everyone will choose a snack that suits the drink. For me, it has long been a favorite option for filling the festive table, so I recommend that you take note of all the proposed recipes and delight yourself, your family and friends with new culinary masterpieces.

Do you have your own original recipe for julienne in tartlets? Share it in the comments!