Julienne in cream tartlets

Julienne tastes and looks like an exquisite, refined dish. You can cook it with any filling - mushrooms, chicken fillet, any minced meat, vegetables. Even just with onions will be delicious, and if it is also caramelized, you will get a truly European-style restaurant dish. For a special chic, we will put a piece of goat cheese in each tartlet with julienne (you can not put it, but it will be more interesting and even tastier with it) and sprigs of fresh rosemary.

Peel the red onion from the husk, cut in half and cut each half into very thin half rings along the bulbs. We put a large frying pan with olive oil on medium heat, heat it up, then put the onion in the hot oil. Fry the onion for 10-15 minutes until golden brown and soft. In the process, do not forget to mix.

Pour thyme into the pan, pour balsamic vinegar, add brown sugar. Cook, stirring, all together for 10 minutes. During this time, the mixture will become thick and glossy. Remove from the heat and leave to cool for now.

Turn on the oven to warm up to 180 degrees Celsius, and in the meantime fill the tartlets. In a separate bowl, combine eggs, cream, grated nutmeg, season the mixture with salt and pepper. Mix everything together. We distribute the caramelized onion into tartlets, then fill each one to the brim with a creamy egg mixture. Put a slice of goat cheese and rosemary sprigs on top of each tartlet.

We put the tartlets on a baking sheet covered with baking paper. Put the baking sheet in the oven, bake Julienne for 20-25 minutes until beautifully golden. Let Julienne cool slightly (for 5 minutes) and serve.

Can be enjoyed!