Julienne in tartlets - 4 recipes for cooking and decoration

The traditional French dish - julienne is usually prepared in small tins, which are called cocotte makers. There is another way of serving - julienne in tartlets. Such a dish is ideal for a buffet table, but also at a home festive feast, during a daily meal, such a julienne will not leave anyone indifferent.

Classic julienne in tartlets with mushrooms and chicken

For the classic version of julienne in tartlets you will need to take:

• 300 g chicken;
• 250 ml of milk;
• 250 g sour cream;
• 200 g of champignons;
• 100 g of hard cheese;
• 30-45 ml of vegetable oil;
• 40 g butter;
• 30 g of baking flour;
• salt and spices to taste.

This amount of ingredients is enough to fill 15-20 tartlets from unleavened shortcrust pastry.

Recipe step by step:

1. Pre-cook the chicken meat until tender, let it cool and take it apart into fibers or cut into strips instead.
2. Wash, dry and chop fresh mushrooms with thin slices. Then fry the mushrooms in a pan with vegetable oil.
3. Once all the liquid has evaporated, add meat, salt and spices. Stir the contents of the pan and remove from heat after 1-2 minutes.
4. For the sauce in a saucepan over a fire, combine melted butter with flour, mix well so that no lumps form. Then pour in cold milk and after boiling remove the sauce from the heat.
5. In a slightly cooled sauce, add sour cream and mix until smooth texture. The sauce for julienne in tartlets should be slightly thicker than for this dish cooked in cocotte mills so that the dough does not become sour and retains its shape until the delicious tartlet goes into the mouth of the taster.
6. Arrange mushrooms with meat on tartlets, pour sauce on top and sprinkle with cheese chips. Bake a quarter of an hour at 180 degrees until golden brown. Serve chicken julienne in tartlets hot.

Delicate julienne in cream tartlets

To get a gentle julienne with mushrooms and cheese in a creamy sauce, the following ingredients should be prepared:

• 300 g of fresh champignons;
• 100 g of hard cheese;
• 90 g of onion;
• 15-30 ml of vegetable oil;
• 150 ml of fat cream (20-25%);
• 50 g of flour;
• 3-4 g nutmeg;
• finished sand tartlets;
• salt and other spices to taste.

Cooking Algorithm:

1. Cut the mushrooms into thin slices, chop the onion in any usual way. Fry both ingredients in a small amount of vegetable oil until light golden brown.
2. Then add flour and nutmeg to the mushroom pan and mix. Pour thick cream after it. So that they do not curl, reduce the fire to a minimum and simmer the mushrooms in cream for five to seven minutes.
3. Fill the molds with a thick creamy mushroom mass, sprinkle with chopped hard cheese on top. Bake in a preheated oven until golden brown.

Unusual Shrimp Recipe

For an unusual shrimp julienne in garlic cream sauce, the list of ingredients will be as follows:

• 1000 g of shrimp;
• 90 g of onions;
• 350 g sour cream;
• 180 g of hard cheese;
• 60 g of flour;
• 30 ml of vegetable oil;
• 12 g of garlic;
• tartlets for roasting julienne;
• salt, spices.

How to cook seafood julienne:

1. In boiling salted water, boil seafood until cooked. Rinse boiled shrimps in cold water and remove shells from them.
2. Finely chop the onions and garlic cloves, fry them in vegetable oil. To the burning vegetables that started to golden, sift the flour, fry it a little.
3. Then add shrimp and sour cream, simmer everything over low heat until thick.
4. Next, arrange the seafood in garlic sauce in the forms, top with cheese chips and bake until delicious caramel crust in the oven.

Squid julienne

So that julienne in tartlets does not turn limp, you should use fresh squid for its preparation, since there is too much liquid in canned ones.

Proportions of ingredients:

• 500 g squid;
• 50 g butter;
• 150 g of hard cheese;
• 50 ml cream;
• 50 ml sour cream;
• 40 g premium flour;
• tartlets in an amount sufficient to lay out the entire filling;
• salt, nutmeg, rosemary and other spices to taste.

Cooking Instructions:

1. Scalp raw squid carcasses with boiling water, remove films, cut cartilage, chop thin straws.
2. Melt the half amount of butter in a pan, add salt and other spices stated in the recipe. In this oil, fry the seafood straws for several minutes.
3. Remove the squid with a slotted spoon, spread it over the tartlets. The remaining oil should be sent to the pan, where the squid was prepared, add flour to it, which, stirring, bring to a golden hue.
4. Pour cream and sour cream into the pan to the butter and flour mixture. After the sauce is thick enough, pour it with squid in tartlets.
5. Bake the dish for 10 minutes at 200 degrees, sprinkled with grated cheese.

How to make tartlets at home?

Tartlets can be bought at almost any grocery supermarket, but their preparation in the conditions of home cooking will also not take much time.

For fresh sand dough you need to take:

• 160 g of flour;
• 100 g butter (or baking margarine);
• 1 yolk;
• 15-30 ml of water;
• 3 g of salt.

Bakery products:

1. Chop cold butter into crumbs with flour, collect on a table in a slide, on top of which make a recess.
2. Pour the yolk into the funnel on the oily crumb, slightly sprinkled with salt. Moving from the edges to the center to collect crumbs in a lump of dough.If necessary, add a few tablespoons of cold drinking water.
3. Put a lump of dough between two sheets of parchment, roll it out slightly and remove for 30 minutes in the cold.
4. Roll out the stabilized dough to 3 mm and line them with tartlet molds, which they then put back in the refrigerator for half an hour.
5. Bake the chilled molds with the dough in a hot (200-220 degrees) oven for 15-20 minutes.

So that the dough in the oven does not swell, it should often be pierced with a fork, or put a load (beans, peas) on top, and so that the julienne in the tartlets does not leak through the baked dough, hot baking can be greased with a beaten egg.

Design Ideas

Making julienne matters not only for the festive table setting, but also in the everyday menu. Once the ordinary julienne is transferred from the cocotte to a small basket of unleavened shortcrust pastry, the appearance of the dish will immediately change. Tartlets can be of different sizes: designed for "one bite" or those that will need to be bitten off several times.

Any of these sand baskets with a beautiful cheese crust is already very beautiful in itself and does not need additional decor. But if desired, julienne in tartlets can be sprinkled with fresh herbs, garnished with mushroom slices or flowers from vegetables in the manner of sweet cream baskets.