Those who cook julienne know that one of the biggest problems in julienne is how to present this appetizer beautifully on the table. For these purposes, special cocotte makers (ceramic, metal) are sold, julienne is offered to eat right in them.
You won’t surprise anyone with traditional julienne on the festive table, but tartlets with julienne filling are a completely different matter! Tartlets with mushrooms baked in the oven with chicken and mushrooms are not beaten, original, and incredibly tasty. In addition, such julienne in tartlets can be served on the buffet table. It turns out much more appetizing and, in my opinion, even tastier. Give it a try, I'm sure you'll love it too.
Ingredients:
- 400 g chicken fillet;
- 400 g of champignons (fresh);
- 2 medium sized onions;
- 300 g of hard cheese;
- 500 ml cream 20% fat;
- 2 tablespoons of flour;
- 1 tablespoon of vegetable oil;
- 10 - 15 ready-made savory tartlets.
Cooking:
Peel the onion, wash and chop finely. Put the chopped onion in a frying pan with heated oil and fry until light golden brown - about 3-5 minutes.
We also cut the chicken fillet into small cubes, add to the onion in the pan, mix and fry together over medium heat for 2-3 minutes.
Wash the mushrooms thoroughly and finely chop. Add mushrooms to onions and chicken, simmer for another 2-3 minutes - until the liquid has completely evaporated.
In a small amount of cream, dilute the flour, rub it thoroughly so that lumps do not form. Dilute with the remaining cream and send to the pan with chicken and mushrooms. Mix thoroughly. Simmer everything together for 2-4 minutes, until thickened. Do not overdo it, because the julienne should not be dry, all its charm is in its extraordinary juiciness.
The resulting julienne is laid out on tartlets so that its top is flush with the edges of the tartlet. Even if your julienne turned out to be quite thick, you should not lay it out with a large hill - during baking, this “hill” may leak out of the tartlet.
We rub the cheese on a medium or fine grater and put it on top of the julienne.
We send the tartlets with julienne to the oven preheated to 180 degrees for 10-15 minutes, until the cheese is melted. We follow the process so as not to overexpose the julienne in the oven so that the cheese crust does not become too hard.
Ready julienne immediately, hot, serve on the table. Enjoy your meal!
You can use any cheese, but not very hard is better.
In addition to champignons, you can use other mushrooms. But do not forget that wild mushrooms cook much longer than champignons, so they will have to spend quite a long time in the pan. Therefore, in the case of using forest mushrooms, you will have to slightly change the cooking order - the chicken fillet will go to the pan after the mushrooms, when they are almost ready.
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