Crawfish And Spicy Cheese Tart

Recipe Ingredients

		Homemade or prepared basic pie dough - chilled
		(enough for a 10-inch pie shell)
3 tablespoons	45ml	Butter
1/4 cup	36g / 1.3oz	Diced red pepper
1/2 cup	31g / 1.1oz	Diced onions
3 tablespoons	45ml	Flour
1 lb	454g / 16oz	Crawfish tails
1 cup	146g / 5.1oz	Grated hot pepper Monterey Jack cheese
2 tablespoons	30ml	Chopped green onions
		Salt - to taste
		Cayenne pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees.

On a floured surface roll out dough to a 10-inch circle. Transfer to a large lightly-greased cookie sheet.

In a saute pan melt butter. When it begins to foam add red peppers and onions, and cook for 2 minutes. Add flour and cook, stirring, for 3 minutes. Add crawfish and cook for 2 minutes more. Remove from heat and fold in cheese and green onions. Season to taste with salt and cayenne.

Mound crawfish mixture in center of pastry circle, leaving a 2- to 3-inch border of pastry. Fold excess pastry up over filling, layering it over, but not completely covering filling. Work around circle, continuing to fold over previous fold, until it forms a rustic, free-form tart.

Slide cookie sheet into oven and bake for 35 minutes.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2156 broadcast 09-11-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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