Julien in tartlets is an excellent dish for a festive menu, for organizing various buffets, parties and "Swedish" tables, especially with a large number of guests.
We will tell in detail how to prepare a julien in tartlets. Tartlets from fresh or puff pastry can be bought in supermarkets, kitchens and some catering establishments, this, however, is not the best option. It is much better to make tartlets yourself: bake using special molds. So you will be certain, for example, that there is not a very unpleasant margarine, palm oil and other additives with dubious safety in the test.
Julien's recipe in tartlets with mushrooms
It is better, of course, to use mushrooms not from the forest, but grown in artificial conditions - it's safer.
Ingredients:
- Fresh mushrooms (white, mushrooms or oyster mushrooms) - about 400 g;
- onion - about 200 g;
- Hard grated cheese - about 200 g;
- cream natural dairy (not less than 20% fat content) - 300-350 g;
- wheat flour high-grade - 2 tbsp. spoons;
- black pepper powder;
- vegetable oil;
- greens for decoration;
- salt.
Preparation
We will wash, clean and cut mushrooms with straws, but not too finely. Let's drop it in the colander.
Peeled and finely chopped onions, let's save on vegetable oil in a frying pan over medium heat. Add the chopped mushrooms and tush everything together until a beautiful golden brown color, stirring occasionally. The liquid should evaporate almost all.
In another dry frying pan, lightly fry the flour, add the cream, add salt, pepper and bring it to a boil. We mix the contents of the first and second frying pan. We put the resulting mass into tartlets, put them on a baking sheet, laid with oiled baking paper, and put the baked in a preheated oven for an average of 20 minutes. At the end of this time, abundantly put the julienne in each tartlet with grated cheese. We return the baking sheet with the mushroom julienne in the tartlets to the cooling oven for another 5 to 8 minutes to make the cheese melt. Ready julienne is decorated with greenery.
Julienne in tartlets with mushrooms and chicken
Ingredients:
- Fresh mushrooms (white, mushrooms or oyster mushrooms) - about 400 g;
- onion - about 200 g;
- Hard grated cheese - about 200 g;
- cream natural dairy (not less than 20% fat content) - 300-350 g;
- wheat flour high-grade - 2 tbsp. spoons;
- black pepper powder;
- vegetable oil;
- greens for decoration;
- salt.
Preparation
Chicken meat boil until ready with a bulb, a bay leaf and other spices. We will remove the meat from the broth, cool it and cut it into small pieces.
Finely chopped onion quickly fry in vegetable oil in a frying pan on medium-high heat. We will add mushrooms, chopped with straws, and tush everything together until a brownish-golden hue, stirring occasionally. In a dry frying pan, lightly brown the flour, add cream, salt and pepper. Mix the contents of the first and second frying pan. We add chopped boiled chicken meat.
We spread the mixture into tartlets, place them on a baking tray and bake in the oven for 20 minutes. Sprinkle the julienne in the tartlets with grated cheese and return the pan to the cooling oven for a few minutes - let the cheese melt. Ready julienne is decorated with herbs (it is best to use rosemary, parsley and coriander).
To a julienne with a chicken it is good to serve a table unsweetened light wine or home-made beer (preferably wheat: lambic or blanche). Also suitable dry sherry and even, perhaps, a dry light vermouth.