Julienne in tartlets, recipes

If you want to surprise your guests, be sure to serve this unusual dish - julienne tartlets with chicken, mushrooms and cheese! It looks incredibly beautiful, and is prepared quickly and easily and does not require expensive products. And it will take much less time to prepare.

It is best to take ready-made baskets from the store. And the julienne itself can be laid out either in layers or mixed. After this, be sure to place it in the oven. Only under this condition the tartlets will not get wet or soften.

If you have never prepared a snack in this form, then be brave and be sure to take note of these recipes. I think they will be useful to every housewife. Moreover, all the presented options are easy to implement and made from affordable products.

History of the dish

Translated from French, “julienne” means “July.” In France, vegetable soups were always prepared in the summer.

All ingredients were cut into thin strips. This cutting method has since been called julienne.

Russian chefs most often called julienne appetizers or main courses, the ingredients of which were also cut very thin.

Julienne was considered to be dishes made from chicken, seafood, fish, mushrooms or vegetables, sprinkled with cheese and baked in the oven.

All juliennes are served hot in special portioned ladles (cocotte makers). Today, julienne is also served in tartlets as an appetizer - this is a very convenient dish that can decorate any table.

Tartlets – buy ready-made or make your own?

To make julienne in tartlets, in addition to the ingredients, you will also need dough molds. A wide variety of tartlets are sold in supermarkets and grocery stores.

They come from puff pastry or unleavened dough. Many housewives prepare tartlets themselves, using special molds.

Recipe for making puff tartlets:

Ready-made puff pastry is bought in a store, defrosted and rolled out.
The dough is divided into several equal parts (usually 6 or 8).
To bake tartlets you will need special molds; you can also use metal cocotte makers. They are greased with oil in advance and rolled out pieces of dough are placed on them.
The oven is preheated.
Place the tartlets on a baking sheet and bake for 15-20 minutes.
The finished molds are removed and allowed to cool.

Basic truths

Shortcrust pastry tartlets can be bought at the store or baked yourself using muffin tins.
Cheese for julienne should melt well and have a pronounced, slightly spicy taste.
Instead of champignons, you can use porcini or Polish mushrooms.
If you want to make vegan mushroom julienne , then instead of regular cow's milk, use plant-based milk, and replace the cheese with smoked tofu.

Chicken julienne with mushrooms

The recipe for mushroom julienne with chicken is popular in different countries. In Russia it is customary to prepare it from chicken and mushrooms.

Required ingredients:

400 g chicken meat (fillet);
400 g of fresh champignons, porcini mushrooms or oyster mushrooms;
200 g hard cheese;
200 g 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).

Recipe:

Boil the chicken fillet along with the onion in a separate pan. You can add bay leaf, salt and spices.
The finished meat is removed from the resulting broth, cooled and cut into small pieces.
Finely chop the remaining onion and fry over medium heat for several minutes.
When the onion is covered with a golden crust, you can add fresh mushrooms cut into strips.
Onions and mushrooms need to be fried for 8-10 minutes when ready, stirring occasionally.
Place a dry frying pan on the fire and add flour. After frying the flour a little until it turns golden, add cream. Mix everything thoroughly, add salt and pepper to taste.
Next, mix the contents of two frying pans and add chicken meat.
The resulting mixture is distributed among the tartlets, and the molds are placed on a baking sheet lined with oiled parchment paper.
Bake the tartlets in the oven for 15-20 minutes, then take them out and sprinkle grated cheese on top.
Leave the tartlets in the oven for a couple more minutes until the cheese has melted.
Ready julienne in tartlets with chicken and mushrooms is decorated with herbs and served.

Other preparation and filling options

If you have a recipe for tartlets, then preparing a variety of snacks for the holiday table will not be difficult for you. For example, you can serve your guests a salad in tartlets, while at the same time offering them julienne tartlets and caviar tartlets for variety. This way, everyone will choose a snack that matches their drink. For me, snacks in tartlets have long become a favorite option for filling the holiday table, so I recommend taking note of all the proposed recipes and delighting yourself, your family and friends with new culinary masterpieces.

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

Julienne in tartlets with seafood

The recipe for this type of snack is quite simple.

Required ingredients:

400 g of seafood (“sea cocktail”)
1 onion;
a jar of sour cream;
a little vegetable oil for frying;
200 g hard cheese;
salt, spices.

Thaw seafood and chop finely. The onion is peeled and cut into small strips. Pour a little oil into the pan, add the onion and fry it.

When the onion becomes transparent, you can add seafood to it. The contents of the frying pan are mixed and fried for 7-10 minutes. Next, add sour cream to the mixture, bring to a boil and simmer for 10 minutes. The sauce should thicken.

The resulting mass is placed into tartlets, sprinkled with grated cheese and placed in the oven. Julienne is baked for 20-30 minutes at 180 degrees.

Julienne with broccoli and mushrooms

Mushroom julienne with broccoli will perfectly replace your usual holiday dishes.

Its recipe:

First you need to prepare all the necessary products:

mushrooms (500 g),
onions (2 pcs.),
tomatoes (3 pcs.),
carrots (3 pcs.),
broccoli (300 g),
eggs (2 pcs.),
sour cream,
cheese (150 g),
butter,
spices, salt.

Cooking process:

Vegetables need to be washed and cut into strips. Broccoli is divided into inflorescences.
Broccoli and carrots are boiled or steamed for 15 minutes.
Onions are fried in butter.
When the onion becomes transparent, add mushrooms to it.
All vegetables are mixed together and placed in tartlets.
Then mushrooms and onions are placed in the dough molds.
Next you need to beat the eggs and mix with sour cream.
Pour the sauce over the tartlets and sprinkle cheese on top.
Place the tartlets on a baking sheet and bake in a preheated oven for 30-40 minutes.

Tartlets for julienne

Compound:

margarine or butter – 0.25 kg;
chicken egg – 2 pcs.;
wheat flour – 0.4 kg;
granulated sugar – 20 g;
salt – 2–4 g;
water – 40 ml.

Cooking method:

Divide the eggs into whites and yolks. Proteins are not needed for the dough, but you shouldn’t throw them away: they will be needed in the next step.
Combine the yolks with sugar and salt, add a couple of tablespoons of water to them. Whisk.
Sift the flour.
Finely chop the butter or margarine with a knife.
Add the margarine to the flour and mix with a spoon or spatula.
Pour in the yolk mixture and knead the dough. You can stir it with your hands only at the last stage: shortbread dough does not like the heat of the human body. First, mix the ingredients with a spatula or a mixer with a special attachment.
Roll the dough into a ball, wrap it in cling film and place it in the refrigerator for at least half an hour, or better yet for an hour.
Grease the molds with oil. You can use standard baking pans. You can act original and take square, rectangular, cylindrical shapes. Only metal ones need to be lubricated. Ceramic or glass molds, as well as silicone ones, do not need this.
Remove the dough from the refrigerator and roll it out into a layer 3–4 mm thick.
Cut the dough into squares large enough to cover the bottom and sides of the prepared molds.
Divide the dough into the molds and press it to the edges. Trim off excess dough.
Preheat the oven to 200–220 degrees (at lower temperatures the shortbread dough is not baked).
Pierce the bottom of the dough in the molds in several places with a fork.
Place the molds with the dough in the oven and bake it for 10 minutes.
Whisk the egg whites and coat the inside of the tartlets with them. Return to oven for 3-5 minutes.
Let the tartlets cool slightly and carefully remove from the molds.

You can start filling the tartlets with the filling to prepare julienne without waiting for them to cool completely.

Tips and tricks

The traditional recipe for making julienne in tartlets involves the use of cream. If you don’t have them in the house, you can replace the cream with sour cream. 50 ml of chicken broth should be mixed with two tablespoons of browned flour and carefully poured into a frying pan with boiling sour cream. The mixture must be salted, peppered and stirred constantly. Some housewives, on the contrary, first fry the flour, then add broth and sour cream.
The recipe for making mushroom julienne is similar to that described above, only in this case the appetizer is served without chicken fillet.
The cheese can be grated on a coarse grater or cut into small slices.
The baking sheet must be covered with baking paper (baking parchment).
Onions can be fried in butter. Julienne will turn out juicier and tastier.
Some housewives prepare julienne without boiling the chicken fillet. The meat can be cut into small pieces, rolled in spices and fried along with onions.
The French recipe for making julienne involves using 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 lemon. Its juice is added to onions and mushrooms fried in a frying pan. It must be covered with a lid and simmer the entire contents for 10-20 minutes. When adding lemon, the mixture does not need to be salted.
There are many ways to make white sauce. The following recipe is also popular: melt the butter in a saucepan with a thick bottom, add flour. Then pour milk into the pan in a thin stream and simmer, constantly stirring the contents. At the end add a little nutmeg. The prepared sauce is poured over tartlets with filling and cheese.
You can serve white wine, beer, vermouth or sherry with julienne tartlets.
Usually julienne is prepared with champignons. You can replace them with porcini mushrooms or verks.
Julienne in tartlets can be prepared in different ways. It all depends on the products you have in your refrigerator.

Appetizer with pickled mushrooms in the microwave

This julienne will be ideal when you don’t have much time left to prepare a snack. Or you don’t want to stand at the stove.

What you will need:

Ready-made baskets - 12 pieces.
Chicken fillet - 600 grams.
Pickled mushrooms - 300 grams.
Hard cheese - 100 grams.
Flour – 50 grams.
Sour cream - 120 ml.
Bulb.
Cow butter.
Spices.
Greenery.

An unusual combination of shortcrust pastry and meat filling! Tartlets in the microwave are a quick way to feed your family a delicious and satisfying breakfast. It can also be prepared as a holiday snack. After all, this dish is prepared quickly and easily!

How to cook

Wash the pulp well under running water and wipe with a paper towel. Cut the meat into small cubes.
It is easier to cut chicken fillet if it is slightly frozen beforehand.

Drain the jar of champignons, remove the mushrooms and cut them into cubes.

Peel, wash and finely chop the onions.

Melt a piece of butter in a preheated frying pan. First put pieces of chicken fillet into it and simmer until the liquid from the meat has completely evaporated, stirring constantly.
Then add chopped onions and champignons to the meat. Mix everything and lightly fry until golden brown.

Place sour cream in a bowl, add flour there, gently stirring with a spoon until smooth. Add salt and pepper to sour cream. You can put any spices you like.

Place sour cream in a frying pan with chicken fillet and pickled mushrooms, mix well and simmer everything together over low heat for another 5-6 minutes.
Then remove the pan from the heat and let the contents cool. This will be the filling.

Remove the finished tartlets (you can buy them at the supermarket) from the packaging and place them on the table for convenience. Distribute the cooled chicken fillet evenly among the “cups.”

Grate the hard cheese on a fine grater and sprinkle on top of the tartlet filling.

Place the filled tartlets on a large dish (can be prepared in small batches), sprinkle with dried herbs and place in the microwave.

Bake in grill mode for 20-25 minutes (depending on power) until golden brown on top. That's all - the julienne is ready!