Julien in tartlets: cooking recipes

We are All accustomed to the fact that Julien, who has become a frequent guest on our table, usually served in a cocotte. But not every housewife has this cookware in the kitchen. There is a wonderful alternative. You can cook Julien in tartlets. It turns out a great tasting dish that can be eaten along with “dishes”.

A Few words about the tarts

Tartlets are called pastries, which are like two drops of water like a usual cake “basket”. Only instead of the cream into the tartlet usually put salad, caviar, pates and other appetizers. To talk about how to prepare the tartlets, we are not going to, because this is a big topic and a long conversation. The only thing I'd say is that to cook them quite simply, and as a test, it can be anything: sand, custard, puff pastry and cheese. Types of such edible "dishes" also there is a great variety, but at this stage we are only interested in one of them - tarts, which are sold in almost all supermarkets have. Of course, to argue no one will become that home by “the basket” will be much tastier, but with the employment of our Housewives, stay still on the semis. These little edible assistants will help in the blink of an eye to prepare a quick snack and will decorate any festive table with its original and appetizing appearance.

And now, when we know that it is our “dishes”, will talk about how to cook Julien in tartlets using different ingredients.

Mushroom julienne

As the name already suggests, the main ingredient of our dishes-mushrooms. You can use pretty much any. But since wild mushrooms are not available to all, let us be more usual that you can find in any store, – the mushrooms. So, the mushroom Julien in tartlets. For this dish can be stored:

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• Mushrooms & ndash; will need about 400 g;
• Onion – about 200 g;
• Cheese grated – 200 g;
• Natural cream (preferably fat, not less than 20%) – 350 g;
• High-grade wheat flour-2 tablespoons;
• Ground black pepper-to taste;
• Vegetable oil
• Herbs for processing;
• Tartlets.

How to cook

We should Not think what to cook julienne with champignons in tartlets difficult. This is not so. The process will not take much time and does not require special culinary skills. Moreover, having prepared a couple of times this dish and “stuffed” hand, it is possible that you want wedestig it in your daily diet. Especially Julien in tartlets prepared not only with mushrooms but with other ingredients. But before you finish with mushrooms.

Mushrooms must be carefully washed, and then cut into strips and leave in a colander to drain all the moisture. Onions cleaned, cut into small pieces, fry in vegetable oil, then add mushrooms. Simmer until then, until the mushrooms has evaporated all the liquid, and itself the onion-mushroom mixture will not acquire a nice brownish tint. Take another pan, fry the flour, add pepper, salt, pour in the cream. Carefully stir, bring to a boil and combine contents of both pans. After our filling has cooled, fill it tartlets and put them on the covered baking paper baking sheet. And then sent in the pre-heated to one hundred and twenty degree oven for about twenty minutes. Five minutes before the end of the term liberally sprinkle them with grated cheese. Definition of done – formed on the surface of the dish a nice Golden brown crust. All. Our Julien in tartlets ready. You can get decorate with greens and call home to the table to taste a new dish.

Julien with chicken tartlets

To prepare this dish, take out of the refrigerator chicken breast (or legs) and… all the ingredients that were present in the first recipe. In addition to mushrooms. Yes, no mistake. Chicken julienne is prepared according to the same principle as the mushroom. Just as the main ingredient in it is meat. So, try at least once to cook Julien in tartlets of mushrooms, you can quickly and easily cope with this dish.

Preparation

Chicken meat cleaned of veins and cut into small pieces, then fry in vegetable oil. In second pan saute onions, add to chicken. Then cook flour and cream sauce. In exactly the same way as in the first recipe. Then make the sauce and the onion-meat mixture filling, fill the tarts and bake it in the oven.

Conclusion

As you can see, replacing the one main ingredient different, you can get a dish a completely different taste. Moreover, you can go ahead – to combine the chicken with mushrooms. And this is the third variant of the preparation of Julien in tartlets. And not the last. No less delicious is the julienne of potatoes and chicken, with seafood, even with pumpkin. So don't be afraid, dream. And each time, surprise your loved ones newtaste Julien in tartlets.