Julienne in tartlets

Julienne in tartlets is a famous dish of French cuisine with an original presentation. You can cook julienne in this form if you don’t have special baking dishes or you just want to surprise your guests with interesting snacks. We have selected a variety of recipes with ready-made tartlets and options where you can make them yourself.

Classic julienne in tartlets with chicken and mushrooms

Classic julienne in tartlets with chicken and mushrooms is an ideal dish for a snack or dinner party. Julienne prepared in this way is very convenient to serve in portions and eat with your hands. Even when chilled, the snack will remain tasty and will not lose its appetizing appearance.

1. 
   How to cook classic julienne in tartlets with chicken and mushrooms? From the specified amount of julienne products you will get enough to fill 5 large or 8 small shortbread tartlets. Prepare chilled chicken fillet, fresh champignons, milk of any fat content, sour cream, flour and all the necessary spices.
2. 
   Chicken takes the longest to cook. So start with it, put the fillet in a saucepan, cover with cold water, also add half a teaspoon of coriander seeds, put in the bay leaf and add a couple of pinches of ground pepper for taste. Cook the meat for 25-30 minutes from the moment of boiling.
3. 
   Remove the chicken fillet from the broth, place on a cutting board and cool. Next, cut it into small cubes or disassemble it into fibers.
4. 
   Wash fresh champignons, renew the cut sections on the stems, then cut each mushroom into small cubes.
5. 
   Dry the frying pan over high heat, pour vegetable oil into it, distribute it over the entire surface. First, fry the mushroom slices for 2-3 minutes. After this, add the previously chopped chicken meat and continue to fry everything together for another 3-4 minutes, stirring the mushrooms and chicken with a spatula from time to time. The products should be slightly browned.
6. 
   In a small saucepan with a thick bottom, melt 50 grams of butter. Then add half a tablespoon of wheat flour to the ghee, stir and fry until light creamy in color over moderate heat.
7. 
   After the flour is fried, pour 150 milliliters of milk into the pan, while constantly vigorously stirring the mass. Then simmer the sauce over low heat until thickened, 2-3 minutes.
8. 
   Add 150 grams of sour cream to the thick creamy sauce, stir and continue simmering the sauce for another minute.Add a little salt and ground black pepper. Set the finished cream sauce aside.
9. 
   Grate 80 grams of hard cheese on a fine grater. And you can now turn on the oven to warm it up.
10. 
    Remove the tartlets from the packaging and place them on a work surface. First, spread the fried chicken fillet and mushrooms over them.
11. 
    Next, add 2 tablespoons of cream sauce to each tartlet. You can do more if the capacity of the tartlets allows it.
12. 
    Sprinkle the pieces with cheese shavings and place in a heat-resistant form. Place it in an oven preheated to 180 degrees.
13. 
    After 15 minutes, remove the finished julienne from the oven and sprinkle with chopped herbs. Serve julienne in tartlets as an appetizer. Bon appetit!

Julienne with chicken, mushrooms and cream in tartlets

Julienne with chicken, mushrooms and cream in tartlets is a classic combination of products that gives the most delicious result. The appetizer is so popular among guests that you should not be afraid that the tartlets will have time to soften and lose their presentation.

Cooking time: 30-40 min.

Cooking time: 30-40 min.

Servings – 15.

Ingredients:

• Large onion – 1 pc.
• Boiled chicken meat – 200 gr.
• Butter – 2 tbsp.
• Tartlets with a diameter of 5-6 cm - 15 pcs.
• Cream – 200 ml.
• Salt - to taste.
• Flour – 1 tbsp.
• Ground black pepper – 1-3 pinches.
• Champignons – 300 gr.
• Hard cheese – 100 gr.
• Vegetable oil - for frying.

Cooking process:

Step 1. Since the dish cooks quickly, you can start preparing it about an hour before serving. It is necessary to boil the chicken fillet in advance in salted and seasoned water. Instead of chicken fillet, meat from chicken thighs is also suitable.

Step 2.Take one large onion, peel it and cut off the ends on both sides. Cut it into small cubes. Heat the vegetable oil in a frying pan, add the onion and fry it until soft, stirring with a spatula.

Step 3. Wash the champignons to remove sand and soil, refresh the sections on the stems, then cut each mushroom into small cubes or strips. Add the champignons to the pan and simmer until the liquid evaporates.

Step 4. Cut the boiled meat into small cubes. Transfer the slices to the mushrooms and onions. Sprinkle the roast with flour and mix well, fry a little.

Step 5. Pour in the cream and stir to combine all ingredients. Thanks to the flour, the julienne will quickly acquire a thick consistency.

Step 6. While the julienne is simmering in the frying pan, grate the hard cheese on a fine grater. Turn the oven on to preheat.

Step 7. Unpack the tartlets and place them on the table. Fill them with hot julienne and spread cheese shavings on top. If you want the cheese crust to be more uniform, then place the tartlets in the oven for 10 minutes, preheated to 180 degrees.

Step 8. The hot filling will immediately melt the cheese and form a cap. Sprinkle the julienne tartlets with fresh herbs and serve immediately. Bon appetit!

Julienne with chicken, mushrooms and sour cream in tartlets

Julienne with chicken, mushrooms and sour cream in tartlets can be a hot dish and an original snack. There are several options for preparing delicious julienne, we want to share with you one of the simplest and also budget-friendly.

Cooking time: 40 min.

Cooking time: 25-30 min.

Servings – 5.

Ingredients:

• Chopped dill – 1 tbsp.
• Chicken – 120 gr.
• Hard cheese – 20 gr.
• Sour cream – 50 gr.
• Champignons – 120 gr.
• Salt - to taste.
• Vegetable oil - for frying.
• Tartlets – 5 pcs.

Cooking process:

Step 1. For a small portion of standard tartlets you will need 120 grams of chicken fillet and the same amount of champignons. In addition, a couple of tablespoons of thick sour cream and a small piece of cheese. You can add greens as desired. Turn on the oven in advance so that it warms up to 200 degrees.

Step 2. Since the tartlets themselves are very small in size, chop the filling for them finely. Cut the chicken meat into small cubes. Fry the chicken in vegetable oil until lightly browned.

Step 3. Wash the champignons to remove any remaining sand and soil. You can cut them like chicken. But there is a more convenient way: grate the champignons on a slotted grater, you will get uniform thin shavings.

Step 4. Add the resulting champignon shavings to the fried chicken. Continue cooking until all the liquid has evaporated from the mushrooms and they have reduced significantly in size.

Step 5. Add sour cream and chopped dill to the fried chicken and champignons, stir, add salt and to taste.

Step 6. Warm the julienne for a couple of minutes and place in tartlets in equal quantities.

Step 7. Place a small piece of hard cheese on each piece.

Step 8. And finally, the final stage, place the julienne tartlets in a preheated oven for 10 minutes. This will be enough for the cheese to melt and spread over the filling. Serve the appetizer warm. Bon appetit!

Julienne in shortbread tartlets with mushrooms and chicken

Julienne in shortbread tartlets with mushrooms and chicken is very tasty, there are not even crumbs left on the plates.The crumbly shortbread dough goes perfectly with the delicate chicken and mushroom filling. The filling is prepared separately and then baked in the oven for a few minutes in tartlets to melt the cheese.

Cooking time: 60 min.

Cooking time: 25-35 min.

Servings – 6.

Ingredients:

• Nutmeg – 1 pinch.
• Wheat flour – 1 tsp.
• Shortcrust pastry tartlets – 6 pcs.
• Ground black pepper – 1-2 pinches.
• Salt - to taste.
• Vegetable oil - for frying.
• Champignons – 160 gr.
• Onions – 1 pc.
• Hard cheese – 80 gr.
• Chicken fillet – 160 gr.
• Cream – 100 ml.

Cooking process:

Step 1. The whole process takes a little time, so immediately lay everything out on the table and let's get started. Wash the champignons under the tap to remove sand and cut into small cubes; traditional straws are not very appropriate here. First fry the mushrooms in a dry frying pan until the liquid evaporates. Then pour a little vegetable oil and continue frying until golden brown. Transfer the frying from the pan to a plate.

Step 2. Remove the peel from a small onion head, cut off the ends on both sides and also chop. Fry in a small amount of vegetable oil until soft, stirring with a spatula.

Step 3. While the onion is frying, cut the chicken fillet into small pieces. Place the slices in the pan and continue cooking the chicken along with the onions.

Step 4. When the chicken fillet turns white, return the fried champignons to the pan, add a pinch of ground nutmeg, salt to taste and 1-2 pinches of ground black pepper for taste and aroma. Fry everything together for a couple of minutes.

Step 5. Next, sprinkle a teaspoon of wheat flour over the filling and pour in the cream.Simmer the julienne filling for a couple of minutes until thick.

Step 6. Transfer the julienne from the frying pan directly into the tartlets, place the filling, compacting it a little so that it sticks well inside.

Step 7. Place the preparations in a heat-resistant form or distribute on a baking sheet, sprinkle each filled tartlet with cheese shavings.

Step 8. Place the dish in the oven preheated to 180 degrees for 10-15 minutes. This will be enough to melt the cheese. Julienne in shortbread tartlets looks very appetizing and remains tasty even after cooling. Bon appetit!

Julienne with smoked chicken in tartlets

Julienne with smoked chicken in tartlets is a recipe that will help out when you need to act quickly, but without sacrificing taste. In addition to smoked chicken and ready-made shortbread tartlets, you will need mushrooms, cheese, cream and spices.

Cooking time: 30 min.

Cooking time: 20 min.

Servings – 10-12.

Ingredients:

• Green onion – 2 feathers
• Boiled-smoked chicken breast – 200 gr.
• Cream – 2 tbsp.
• Champignons – 150 gr.
• Hard cheese – 80 gr.
• Vegetable oil - for frying.
• Salt - optional
• Ground black pepper – 1-2 pinches
• Shortcrust pastry tartlets – 10-12 pcs.

Cooking process:

Step 1. Tartlets with this filling turn out to be quite high in calories, but at the same time very tasty. Cooking takes a little time, so prepare all the ingredients immediately so that they are on hand.

Step 2. Cut all julienne components into small cubes. Wash the champignons, freshen the cut on the stems, chop. Pour vegetable oil into a heated frying pan and fry the mushrooms in it.Cook until all the released mushroom juice has evaporated and the champignons themselves have reduced in size.

Step 3. Remove the skin from the smoked chicken and remove all bones. Also finely chop the fillet and place it in a frying pan with already fried mushrooms.

Step 4. Chop the green onions into small pieces. Add onion, pepper and salt to the filling as desired. Stir the julienne and the filling is ready.

Step 5. When the filling has cooled, add grated cheese to it. If the julienne seems dry to you, then pour in a couple of tablespoons of cream.

Step 6. Open the package of shortbread tartlets. Place them on a baking sheet or any other convenient heat-resistant form. Place a tablespoon of julienne into each tartlet. Bake the dish in the oven at 180 degrees for 10-12 minutes. The cheese will melt and the filling will become more homogeneous.

Step 7. Serve julienne with smoked chicken in shortcrust pastry tartlets as a hot appetizer on weekdays or holidays. Bon appetit!

Julienne in waffle tartlets

Julienne in waffle tartlets is an original snack that is convenient to eat with your hands. Julienne in such very small portions can be prepared for a buffet table or an outdoor picnic, so you can have a quick snack without dirtying a lot of dishes.

Cooking time: 50 min.

Cooking time: 30 min.

Servings – 16.

Ingredients:

• Heavy cream – 100 ml.
• Salt – 1 tsp.
• Chicken fillet – 350 gr.
• Dried basil – 1 tsp.
• Onion – 1 pc.
• Champignons – 400 gr.
• Butter – 20 gr.
• Ground black pepper – 0.5 tsp.
• Wafer tartlets – 16 pcs.
• Brie cheese – 80 gr.
• Vegetable oil - for frying.
• Hard cheese – 100 gr.
• Garlic – 2 teeth.

Cooking process:

Step 1. Wash the chicken fillet and mushrooms.Peel the onion head and a couple of cloves of garlic. Open the package of waffle tartlets and you can start cooking.

Step 2. Finely chop the onion and garlic.

Step 3. Place the frying pan on the heat. When it dries, melt 20 grams of butter and pour in a tablespoon of vegetable oil. In melted butter, fry the chopped onion and garlic until light golden brown.

Step 4. Since we use very small tartlets, the products should be cut finely. Slice the champignons and add them to the onions and garlic. Fry everything together, stirring occasionally with a spatula, for 5-7 minutes.

Step 5. As soon as you notice that there is no liquid left and the mushrooms have begun to brown, add a little more vegetable oil and immediately add finely chopped chicken fillet. When cutting finely, 5 minutes will be enough for the chicken to be cooked through.

Step 6. Of course, it is better to use thicker cream if possible. Cut Brie cheese into cubes; it gives a very pleasant delicate flavor, but it is not necessary to add it. Add brie to the roast and pour in the cream, stir and continue heating until the filling components combine.

Step 7. All that remains is to add spices to the julienne: salt, ground black pepper, dried basil. Do not use too many spices so as not to lose the delicate creamy taste. Remove the pan from the heat to allow the julienne to cool slightly.

Step 8. At this time, grate the hard cheese.

Step 9. You can choose the size of the tartlets yourself, but small ones are definitely more convenient to eat. Fill small waffle tartlets with julienne using a teaspoon.

Step 10Tamp down the filling a little so that it does not protrude too much beyond the edges of the tartlets, so that the melted cheese does not flow off them later. Place the tartlets on a baking sheet and sprinkle each with cheese shavings.

Step 11. Bake the julienne in waffle tartlets in the oven at 200 degrees for 5 minutes.

Step 12. The finished julienne tartlets turn out very tasty with a delicious creamy aroma. Bon appetit!

Julienne in lavash tartlets

Julienne in lavash tartlets is an original recipe that will allow you to prepare a wonderful portioned dish for the holiday. It contains a lot of the classic julienne recipe, so you won’t have any special difficulties. Choose thin and fresh lavash.

Cooking time: 50 min.

Cooking time: 35-40 min.

Servings – 4-8.

Ingredients:

• Hard cheese – 60 gr.
• Sour cream – 80 gr.
• Chicken thighs – 150 gr.
• Salt - to taste
• Onions – 60 gr.
• Champignons – 150 gr.
• Vegetable oil – 30 ml.
• Butter – 30 gr.
• Wheat flour – 1 tsp.
• Ground black pepper - to taste
• Thin lavash – 80 gr.

Cooking process:

Step 1. You can immediately turn on the oven so that it warms up and collect everything you need on the table. Thin pita bread is ideal for this serving option.

Step 2. You can give the pita bread a larger or smaller shape. Cut the champignons into thin strips; during the frying process, the mushrooms will shrink significantly, and such cutting will be quite appropriate for filling lavash. Cut large onions into small cubes.

Step 3. Melt a piece of butter in a dry frying pan and pour in a little vegetable oil. Fry the onions and mushrooms in this mixture of oils for 5-6 minutes, add salt and ground pepper to taste.

Step 4.Boil the chicken thighs in salted water, you can add bay leaves and peppercorns, but this is optional. When the meat has cooled, cut it into small random pieces.

Step 5. When the onions and mushrooms are sufficiently fried and there is no liquid left in the pan, add the chicken.

Step 6. Add also a teaspoon of flour and add sour cream. Reduce heat to low and cook julienne for 10 minutes, stirring with a spatula until thick.

Step 7. Since pita bread does not hold its shape on its own, we will need small heat-resistant containers. You can use cocotte makers. Cut out squares of pita bread with a side larger than the diameter of the mold. Then place the pita bread in the mold so that its corners stick out. Fill the molds with julienne.

Step 8. Sprinkle the pieces generously with cheese shavings and place in the oven. Bake at 200-220 degrees until the cheese melts, usually 10-15 minutes.

Step 9. For a beautiful presentation, sprinkle the pita tartlets with julienne with chopped herbs. Bon appetit!

Julienne in puff pastry tartlets

Julienne in puff pastry tartlets is a beautiful and tasty dish. This appetizer will become a real decoration for the holiday table; it can be served warm or chilled. We will make the tartlets ourselves from ready-made puff pastry, it’s not at all difficult.

Cooking time: 80 min.

Cooking time: 30-45 min.

Servings – 6.

Ingredients:

• Hard cheese – 80 gr.
• Cream – 140 ml.
• Salt - to taste.
• Chicken fillet – 230 gr.
• Champignons – 160 gr.
• Puff pastry without yeast – 450 gr.
• Ground black pepper – 1-2 pinches
• Vegetable oil – 60 ml.
• Onions – 80 gr.

Cooking process:

Step 1.Ready-made frozen dough can be easily found at the grocery store. It must be defrosted before cooking. Also, immediately turn on the oven and set the temperature to 180 degrees, let it heat up.

Step 2. Try to cut all the products as finely as possible so that the filling can be conveniently put into tartlets and then eaten. Heat vegetable oil in a frying pan and place finely chopped onion on it. Fry it for about a minute until translucent over medium heat.

Step 3. Cut the chicken fillet into small pieces and add it to the pan with the already fried onions. Continue cooking for 3 minutes until the meat turns white.

Step 4. Wash the champignons and chop them as finely as the rest of the ingredients. Add them to the pan and continue to cook along with the chicken and onions over high heat for 3 minutes. During frying, add salt and season the julienne to taste.

Step 5. Pour cream into the roast, stir and bring it to a boil. Then reduce the heat to low and simmer the julienne until the cream thickens for 3-4 minutes.

Step 6. Cut the layers of puff pastry into several equal squares with sides of 10 centimeters.

Step 7. Roll out each square a little. Grease the molds with vegetable oil and place the dough into them so that its corners hang over the edges.

Step 8. Arrange the julienne among the puff tartlets. Then fold the edges of the dough inward, giving the tartlets a neater appearance.

Step 9. Grate the hard cheese and sprinkle the workpiece with shavings.

Step 10. By this time the oven will already be preheated to the desired temperature. Place the julienne tartlets in the oven for 35 minutes. Then let the finished dish sit in the tartlets for 5-7 minutes.Once done, remove and serve the julienned puff pastry tartlets as a warm appetizer. Bon appetit!