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    Crawfish & Spicy Cheese Tart


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    enough pie dough for 10" circle, chilled
    3 tablespoons butter
    1/4 cup diced red pepper
    1/2 cup diced onion
    3 tablespoons flour
    1 pound crawfish tails
    1 cup grated pepper jack cheese
    2 tablespoons chopped green onions

    Recipe



    Preheat oven to 350ºF. 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. Yield: 6 servings

 

 

 

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