Julienne in tartlets is a godsend for the festive table. Well-chosen products form an ideal gastronomic “composition” that will be difficult to resist! Both shortbread and puff pastry tartlets are suitable for this recipe. Choose any option and start cooking.
Julienne in tartlets is just the perfect decoration for a second course on a holiday 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 ruins of a casserole.
Julienne in tartlets is an excellent dish for a holiday menu, for organizing various buffets, parties and buffets, especially with a large number of guests. Read also: Chicken tartlets: step-by-step recipe with photos.
Let's tell you in more detail how to prepare julienne in tartlets. Tartlets made from unleavened or puff pastry can be bought in supermarkets, home kitchens and some catering establishments; however, this is not the best option. It is much better to make tartlets yourself: bake them using special molds. This way you will be absolutely sure, for example, that the dough does not contain very unhealthy margarine, palm oil and other additives of questionable safety.
How to cook julienne in tartlets?
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.
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).
Cooking method:
- 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.
- 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.
Step-by-step preparation
- We wash the chicken fillet and place it in a pan with cold water, which we put on the fire so that the chicken boils. When the water boils, remove the foam, add salt, black pepper, and cook until tender for about 15-20 minutes. Three minutes before cooking, add bay leaf. Place the boiled fillet on a plate to cool.
- At this time, wash and clean the mushrooms. Cut off the stem of each mushroom, cut the cap into thin slices, then cut into strips.
- Peel the onion and cut in half. Then cut each half into quarters and slice thinly. After this, add a little salt to the chopped onion pieces and squeeze lightly with your hands so that they release the juice. This way the onion retains its taste and becomes more aromatic.
- Place the frying pan on the fire, pour in vegetable oil and also add a little butter. Then the onion turns out tender and with a creamy taste.
- Place the onion in a heated frying pan, cover with a lid, reduce the heat to low and simmer for about 15 minutes.
- Place the mushrooms in a dry, cold second frying pan and turn on the heat. Fry the mushrooms without oil over medium heat until all the moisture comes out of them. This takes about 7 minutes. After this, add a little vegetable oil, mix and fry until golden brown.
- Meanwhile, grate the hard cheese on a fine grater.
- Cut the cooled chicken fillet into pieces approximately the same size as we cut the mushrooms, so that all ingredients are the same size. In this case, all the components will be felt in the finished dish, and it will taste better.
- Salt the mushrooms, mix and turn off the heat.
- Add white wine to the browned onions and simmer for another two minutes.
- We send the chopped fillet to the frying pan with the mushrooms, add the onion and sour cream there, mix and simmer for about another 5-7 minutes.
- Turn on the oven to preheat to 150 degrees. Fill the tartlets with the resulting mixture, pressing down with a spoon. Add some cheese on top and place on a baking sheet. If there is some mixture left, fill the pots halfway with it and place the cheese on top.
- Place the julienne in the oven and keep it until done. Remove from the oven when the cheese has melted and browned. Place the finished tartlets on a dish and serve. Bon appetit!
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 pcs.;
- salt, pepper - to taste.
- sour cream - 250 g;
- flour - 1 tbsp. spoon;
- milk - 250 ml;
- butter - 40 g.
Cooking method:
- Cut the washed champignons into thin slices and place them in a large frying pan with vegetable oil. Fry over moderate heat, stirring occasionally.
- 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 separate into fibers by hand and add to the champignons. Sprinkle the mixture of ingredients with salt, ground pepper and mix thoroughly.
- Melt the stick of butter until smooth over low heat. Gradually add flour to the liquid butter mixture, vigorously stirring the mixture with a whisk.
- Bring the butter-flour mixture to a boil. Next, pour in the cooled milk. Keep working with the whisk to avoid the formation of flour lumps. As soon as the milk boils, remove the almost finished julienne sauce from the heat and cool until warm.
- Next, add sour cream to the milk mass and mix the mass until smooth.
- Divide the mixture of champignons and chicken into tartlets.
- Pour generous amounts of sour cream sauce over each piece. We try to distribute the gravy evenly so that all julienne tartlets turn out tasty and juicy, and not dry.
- Grate the cheese with fine shavings and sprinkle each portion of the future snack. Place the julienne in tartlets into a hot oven. Bake at 180 degrees for about 15 minutes. As soon as the cheese is well melted and lightly browned, remove the finished snack from the oven.
- Serve julienne in tartlets with mushrooms and chicken hot or at least warm. A successful accompaniment to the appetizer will be fresh vegetables and herbs.
How to cook mushroom julienne with chicken in puff pastry
How can you cook julienne in puff pastry so that it looks beautiful and appetizing?
- boiled chicken meat – 400 g;
- mushrooms (champignons or boiled wild mushrooms) – 400 g;
- puff pastry (yeast) – 1 kg;
- onion – 1 large head;
- butter – 50 g;
- milk (for sauce) – 300 ml;
- flour - 3 tbsp. l.;
- salt, pepper - 0.5 tsp each;
- nutmeg – ¼ tsp.
Cut the chicken into thin strips, place in a frying pan and fry for 10 minutes.
Chop the onion and mushrooms into cubes, frying them separately in butter.
Mix the mushroom mixture with the poultry meat, mix well, adding salt and pepper first.
Sauce filling: fry the flour until beige, add butter and milk. Beat well with a whisk, add nutmeg and simmer for another 5 minutes.
Add ½ of the sauce to the meat and mushroom mixture, stir and remove from heat.
Roll out the dough into a thin sheet and then divide into 4-5 cm squares.
Place the filling in the center of the dough and connect the edges (except the top), leaving a small hole.
Place the dough on a baking sheet in a hot oven for 10 minutes.
Take out the finished dough with julienne and pour two tablespoons of sauce into each piece, sending it to the oven for another 10-15 minutes.
Mushroom julienne in puff pastry with chicken and mushrooms will not only be tasty, its beautiful appearance will attract the attention of guests.
Chicken julienne with champignons in tartlets
Ingredients:
- 2-3 pieces of chicken fillet,
- 300 g champignons,
- 200 g onions,
- 100 g cheese (hard),
- 300-350 g cream (15-25%) or sour cream,
- 2 tablespoons flour,
- salt pepper,
- vegetable oil,
- pack of tartlets (15 pieces).
Cooking method:
- Boil the chicken fillet until tender (cook for about 20 minutes after boiling). Finely chop the onion. Peel the mushrooms and chop finely.
- Cool the fillet and chop finely. Fry the onion in vegetable oil. Add mushrooms. Fry until all the liquid has evaporated (about 10-15 minutes). Add fillet, salt and pepper, stir, remove from heat. Lightly fry the flour in a dry frying pan.
- Add cream, salt and pepper, bring to a boil. Add mushrooms and fillet, stir, remove from heat. Grate the cheese on a coarse grater. Place this mixture into tartlets, sprinkle with cheese and place in the oven. Bake at 180 degrees until golden brown.
Recipe 9: julienne with oyster mushrooms in tartlets with sour cream
Surprisingly tasty and satisfying tartlets with julienne can be prepared in passing without spending much time on it. For today's julienne we will need mushrooms (champignons, oyster mushrooms, porcini mushrooms), but fresh ones are better than canned or frozen. Prepared julienne tartlets with mushrooms are delicious both hot and the next day. They are great for breakfast, but for those on a diet, julienne in tartlets will be a little heavy.
- Tartlet 12 pcs.
- Oyster mushrooms 500 g
- Sour cream 0.5 cup
- Onions 2 pcs.
- Potato starch 1 teaspoon
- Vegetable oil for frying
- Hard cheese 150 g
- Salt to taste
- Ground black pepper to taste
Cut fresh mushrooms into slices and lightly boil in salted water in a cast-iron frying pan. Evaporate the water to dryness, add vegetable oil, fry for several minutes.
Chop the onion as finely as possible, preferably into small cubes.
Add chopped onions to the fried mushrooms and simmer over low heat, covered, until the onions become soft. Remove the lid, add a little salt, sprinkle with ground pepper, and fry until the onion turns golden.
Dilute the sour cream slightly with warm water, add starch, mix thoroughly.
Add the prepared mixture of sour cream and starch to the fried mushrooms. Stir, close the lid, and simmer on low heat.
After the julienne of mushrooms and starch thickens, remove the pan from the heat and cool slightly.
Place the prepared julienne into the prepared tartlets with a heap (the julienne will be thick, somewhat mealy).
Grate the cheese on a fine grater.
Preheat the oven to 180 degrees. Lightly sprinkle mushroom julienne in tartlets with cheese. Bake in the oven for no more than 20 minutes, just until the cheese browns.
Julien in tartlets
Ingredients:
- 500 g chicken fillet,
- 400 g champignons,
- 2 onions,
- 300 g cream cheese,
- 400 ml 20% cream,
- 2 tbsp. spoons 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:
- Boil chicken fillet until tender in salted water with bay leaf and allspice. Then cool and cut into small cubes.
- Cut the mushrooms into small cubes. Finely chop the onion. Grate the cheese on a coarse grater.
- Sauté the onion in vegetable oil for 5 minutes, then add the mushrooms and cook until the moisture evaporates, about 7-10 minutes. Add chicken fillet, stir and fry everything together for another 5 minutes. Salt and pepper to taste.
- Add flour to the filling, mix and pour in cream. Cook, stirring, for 3 minutes until the mixture begins to thicken.
- Place julienne into tartlets and sprinkle with grated cheese on top. Place the tartlets in an oven preheated to 180°C for 5 minutes to melt the cheese.
- Place the julienne in tartlets on a wide dish, decorated with lettuce, vegetables, and herbs. Serve hot.
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 onion
- 100 g cheese
- 1 tbsp. l. flour
- 1-2 tbsp. l. butter
- salt pepper
Cooking method:
- You can bake the tartlets yourself, follow the recipe. Or you can take ready-made ones, which will significantly speed up the cooking process. The filling obtained from this quantity of products was enough for 15 tartlets.
- I usually 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 when cooled down, it’s delicious too! This time I used chicken breast, but it works well with thigh.
- Place finely chopped onion in a frying pan with melted butter. Fry for a few minutes until golden brown
- Then add chopped champignons. Stir and fry until excess liquid evaporates.
- Add finely chopped boiled chicken meat. Flour. Mix.
- Pour in the cream. Simmer for a couple of minutes - the mixture will thicken. Add salt and pepper. Julien is ready!
- Grate the cheese 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.
- Place julienne in tartlets on a dish. You can decorate with fresh herbs. Usually, by the end of the feast, this dish is always left empty. I hope your guests enjoy it too!
Video recipe
We present to your attention a video recipe for preparing a wonderful dish - chicken julienne in toast bread tartlets.
The author of the story explains in detail each step-by-step stage of preparation. And you can see what the finished dish looks like. Dear readers, have you ever cooked mushroom julienne? We suggest using a step-by-step recipe with photos and baking such a wonderful and tasty dish. We invite you to discuss this recipe. Tell us what, in your opinion, could be added and what could be removed from the ingredients? We are waiting for your comments and suggestions.
Recipe for julienne in tartlets with mushrooms
It is better, of course, to use mushrooms not from the forest, but grown under artificial conditions - it’s safer.
Ingredients:
- fresh mushrooms (ceps, 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;
- greenery for decoration;
- salt.
Cooking method:
- Wash, peel and cut the mushrooms into strips, but not too finely. Let's put it in a colander.
- Sauté peeled and finely chopped onion in vegetable oil in a frying pan over medium heat. Add the chopped mushrooms and simmer everything together until a beautiful golden brown hue, stirring occasionally. Almost all of the liquid should evaporate.
- In another dry frying pan, lightly fry the flour, add cream, add salt and pepper and bring almost to a boil. Mix the contents of the first and second frying pan.
- Place the resulting mass into tartlets, place them on a baking sheet lined with oiled baking paper, and place them in an oven preheated to medium temperature for 20 minutes.
- After this time, generously sprinkle the julienne in each tartlet with grated cheese. Return the baking sheet with mushroom julienne in tartlets to the cooling oven for another 5-8 minutes so that the cheese melts. Decorate the finished julienne with greens.
A simple recipe for cooking julienne in the microwave
The filling for the appetizer is ready, but you don’t have time to preheat the oven because guests are on the doorstep? Prepare the food in the microwave. Set the power to maximum.
Ingredients:
- mushrooms – 250 g;
- dough baskets - 6 pcs.;
- onion – 0.5 pcs.;
- sour cream – 0.5 tbsp;
- hard or processed cheese – 70 g;
- oil for frying;
- salt, chicken seasoning, pepper - to taste.
- Cut lean meat, onions and boiled mushrooms into cubes.
- Fry the onions and mushrooms in vegetable oil until tender.
- Add your favorite spices and salt.
- Pour in half a glass of sour cream or thick cream. Simmer the mixture over low heat for 7-10 minutes.
- Place the aromatic filling into shortbread tartlets and sprinkle cheese crumbles on top.
- We bake the baskets in the microwave. Cooking time is from 5 to 8 minutes.
- Decorate chicken julienne in mushroom sauce with a green parsley sprig.
Julienne in tartlets with mushrooms and chicken
Ingredients:
- fresh mushrooms (ceps, 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;
- greenery for decoration;
- salt.
Cooking method:
- Boil the chicken meat until tender with the onion, bay leaf and other spices. Remove the meat from the broth, cool and cut into small pieces.
- Quickly fry the finely chopped onion in vegetable oil in a frying pan over medium-high heat. Add the mushrooms, chopped into strips, and simmer everything together until golden brown, stirring occasionally. Lightly fry the flour in a dry frying pan, add cream, salt and pepper. Mix the contents of the first and second frying pan. Add finely chopped boiled chicken meat.
- Place the mixture into tartlets, place them on a baking sheet and bake in the oven for 20 minutes. Sprinkle the julienne tartlets with grated cheese and return the baking sheet to the cooling oven for a few minutes - let the cheese melt. Decorate the finished julienne with herbs (it is best to use rosemary, parsley and coriander).
Julienne with squid
To prevent julienne in tartlets from becoming soggy, you should use fresh squid for its preparation, since canned ones contain too much liquid.
Ingredient proportions:
- 500 g squid;
- 50 g butter;
- 150 g hard cheese;
- 50 ml cream;
- 50 ml sour cream;
- 40 g premium flour;
- tartlets in a quantity sufficient to lay out all the filling;
- salt, nutmeg, rosemary and other spices to taste.
Cooking instructions:
- Scald raw squid carcasses with boiling water, remove the films, cut out the cartilage, and chop into thin strips.
- Melt half the recipe amount of butter in a frying pan, add salt and other spices specified in the recipe. Fry the seafood strips in this oil for a few minutes.
- Remove the squid with a slotted spoon and arrange among the tartlets. Place the remaining oil in the frying pan where the squid was cooked, add flour to it, stirring until golden brown.
- Pour cream and sour cream into the butter-flour mixture into the frying pan. Once the sauce is thick enough, pour it over the squid in the tartlets.
- Bake the dish for 10 minutes at 200 degrees, sprinkling grated cheese on top.
Chicken and mushroom julienne in tartlets
If you are preparing for a festive feast, I offer a good option for a hot snack. This will be a delicious julienne of chicken and champignons. Usually cocotte makers or small ceramic molds are used to serve this julienne. Today I want to show you how to cook julienne in tartlets by baking. You can use store-bought tartlets, preferably made from shortcrust pastry. And if you have a desire, then make these tartlets with your own hands in advance. The result is a tender and warm sauce of chicken with mushrooms in cream inside tartlets. Each tartlet will have a cheese crust on top.
Ingredients:
- Boiled chicken thighs 2 pcs.;
- Champignon mushrooms 80 g;
- Onions to taste;
- Cream 80 ml;
- Flour 1 tsp;
- A pinch of salt;
- A pinch of ground pepper mixture;
- Hard cheese 60 g;
- Ready-made tartlets;
- Vegetable oil 2 tbsp. l.;
- Ghee as desired;
- Dill to taste.
Cooking method:
- Chicken thighs must be pre-boiled until cooked. Remove the bones and chop the meat finely for julienne.
- Rinse fresh mushrooms and then chop into cubes. If you have had the mushrooms in the refrigerator for several days and the caps have dried out slightly, I recommend peeling them.
- Heat 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, you can fry onions or leeks with mushrooms. Then add the chicken to the mushrooms and stir.
- After 3 minutes, add a level spoonful of flour and mix thoroughly again. Then pour in the cream and simmer the chicken and mushrooms for a few minutes. Use salt and ground pepper to taste.
- As soon as the mixture boils, boil it for a few minutes until thickened. The consistency of julienne is similar to cream soup.
- By this time, preheat the oven to 180 degrees. Place the shortbread 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. 5-7 minutes will be enough for a cheese crust to form.
- Immediately transfer the hot julienne tartlets to a serving plate.
- To prepare julienne in tartlets, any fresh mushrooms are used: oyster mushrooms, porcini mushrooms or chanterelles.
- To make the dish more reminiscent of the French original, all ingredients are cut into strips. This cutting method helps preserve the juiciness of the food.
- If desired, the cream can be replaced with sour cream or Bechamel sauce. The sauce is prepared as follows: 100 g of butter is melted in a frying pan, into which 2 tbsp is then laid out. l. flour and fried until golden brown. After this, 400 ml of milk and salt to taste are added to the mixture. The mass is brought to a boil and cooked until thickened.
- Instead of shortbread tartlets, you can use puff pastry baskets.
Julienne with chicken and mushrooms in shortbread tartlets
For shortbread dough:
- 100 g butter;
- 1 glass of flour (approximately 130-140g, this is a 200-gram glass without 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 hard cheese;
- Greens for decoration.
Cooking method:
- First, let's bake the shortbread baskets. Combine flour with softened butter, cut into pieces, add salt and soda.
- Grind the dough into crumbs with your hands.
- We continue to knead the dough so that you get a “bun”. Place the dough in the refrigerator for 15 minutes.
- Sand tartlets can be baked in metal or silicone molds. Divide the dough into equal pieces and knead in molds to form a basket with sides about 2-3 cm, the thickness of the dough is 0.5-0.7 cm. The bottoms can be poked with a fork so that they remain even when baking.
- Bake the baskets at 180-200C for about 15-20 minutes, until light golden brown, almost ready.
- In the meantime, let's start preparing the filling.
- Peel the onion and chop finely. Heat the sunflower oil in a frying pan. Sauté the onion over medium heat for 2-3 minutes, stirring.
- Then add chicken fillet, cut into small pieces. Continue stir-frying until the color changes.
- Peel the champignons, wash them, cut them into slices and add them to the pan. Add salt, pepper, mix and fry everything together for 3-4 minutes.
- Then add cream or sour cream, mix (take the thickest, otherwise sour cream should be mixed with fried flour for thickness).
- Let the filling simmer for a couple of minutes with cream and you can turn it off.
- And here the tartlets are ready. We take them out of the oven, let them cool a little in the molds so as not to crumble, and carefully remove the baskets.
- Fill the tartlets with julienne.
- Sprinkle with grated cheese.
- Bake in the oven for another 5-10 minutes until the cheese melts.
- Serve garnished with parsley sprigs.
- Sand tartlets with julienne are delicious both warm and cooled.
Homemade tartlet dough
On the festive table, it is customary to serve a delicate creamy snack in cocotte makers - special metal dishes. 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 presentation, then make julienne tartlets with your own hands. Any type of dough is suitable for the base: kefir or sour cream, yeast or puff pastry. You can try experimenting with shortcrust pastry, 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:
- 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.
- Wrap the dough in film and set aside to rest for half an hour. Cut the chilled dough into squares about 3 mm thick and place in molds.
