Julien in tartlets: cooking recipes

We are all accustomed to the fact that the julienne, who has already become a frequent visitor on our table, is usually served in the mallards. But not every housewife has such utensils in the kitchen. There is a wonderful alternative. You can prepare a julien in tartlets. It turns out a wonderful dish, which can also be eaten with "dishes".

A few words about tartlets

Tartlets are called confectionery products, which, like two drops of water, are like the "basket" we used to eat. Only instead of cream in the tartlet is usually put salad, caviar, pates and other snacks. We will not talk about how the tartlets are being prepared, because this is a topic for a long and long conversation. The only thing we will say about this is that it's quite easy to prepare them, and as for the test, it can be anything: sand, custard, puff and even cheese. There are a lot of kinds of such edible "dishes", but at this stage we are only interested in one of them - tartlets, which are sold almost in all supermarkets already ready. Of course, no one will argue with the fact that homemade "baskets" will be much tastier, but, given the busyness of our hostesses, we will dwell on semi-finished products. These little edible assistants will help in the twinkling of an eye to prepare a quick snack and decorate any festive table with its original and appetizing appearance.

And now, when we have understood what our unusual "dishes" are, let's talk about how to prepare a julien in tartlets using different ingredients.

Mushroom julienne

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

• Champignons - it will take about 400 g;
• Onion - about 200 g;
• Raw hard grated - also 200 g;
• Cream of natural (preferably fatty, not less than 20%) - 350 g;
• Flour wheaten high-grade - 2 tablespoons;
• Pepper black ground - to taste;
• Vegetable oil;
• Greens for decoration;
• Tartlets.

How to cook

You should not think that it is difficult to make julienne from champignons in tartlets. This is not true. The process does not take much time and does not require special culinary skills. Moreover, by preparing a couple of times this dish and "stuffing" the hand, it is possible that you want to introduce it into your daily diet. Moreover, julienne in tartlets is prepared not only with mushrooms, but also with other ingredients. But while we finish with the mushrooms.

Mushrooms must be carefully washed, and then cut into strips and left in a colander, to make the glass all the moisture. Onions are cleaned, cut into small pieces, fried in vegetable oil, then add mushrooms to it. Extinguish until all the liquid has evaporated from the mushrooms, and the onion-mushroom mixture itself does not get a pretty brownish hue. We take another frying pan, fry flour on it, add pepper, salt, pour in the cream. Stirately stir, bring to a boil and combine the contents of both pans. After our filling has cooled, fill it with tartlets and put them on a baking sheet covered with baking paper. And then we send it to the preheated to one hundred and twenty degrees oven for about twenty minutes. Five minutes before the end of the period, sprinkle them with grated cheese. The criterion of readiness is a beautiful golden brown crust formed on the surface of the dish. All. Our julien in tartlets is ready. You can get, decorate with greens and call home to the table to taste a new dish.

Julienne with chicken in tartlets

To prepare such a dish, we get out of the refrigerator a chicken breast (or leg) and ... all those ingredients that were present in the first recipe. Except mushrooms. Yes, yes, no mistake. Chicken julien is cooked on the same principle as mushroom. Only as the main ingredient in it there is meat. Therefore, after trying at least once to prepare a julienne in tartlets made of mushrooms, you can easily and quickly cope with this dish.

Preparation

Chicken meat is cleaned from veins, cut into small pieces, then fry in vegetable oil. On the second frying pan we pass the onion, add to the chicken. Then we prepare the sauce from the flour and cream. In exactly the same way as in the first recipe. Then make the sauce and onions and meat mixture stuffing, fill the tartlets and send it to the oven.

Conclusion

As you can see, replacing one main ingredient with another, you can get a dish with a completely different taste. Moreover, it is possible to go further - to connect chicken meat with mushrooms. And this is the third variant of cooking julienne in tartlets. And not the last. No less tasty is the julienne with potatoes and chicken, with seafood, even with pumpkin. So do not be afraid, fantasize. And each time surprise your relatives with a new taste of julien in tartlets.