Asian Seafood Tart
Source of Recipe
Pampered Chef
List of Ingredients
1 package (15 oz) refrigerated pie crusts (2 crusts)
2 eggs
1 1/2 tablespoons Pantry Asian Seasoning Mix
1 package (8 oz) flake-style imitation crabmeat
4 ounces mozzarella cheese, grated (1 cup)
1/4 cup carrot, grated (about 1 small carrot)
1/4 cup green onions with tops, thinly sliced
Recipe
1. Preheat oven to 375F. Let pie crusts stand at room temperature 15 minutes. Unfold one crust cutting board; roll lightly to smooth seams and form an even circle. Place in bottom of deep dish baker, pressing into bottom and up sides. Roll second crust as above. Using scalloped bread tube, cut one piece out of center of crust; set aside. Using a crinkle cutter, cut crust into 12 even wedges. Set aside.
2. Separate one egg over bowl using egg separator; set egg white aside. Place egg yolk and remaining whole egg into bowl; add Seasoning Mix. Chop crabmeat. Grate cheese and carrot grater. Slice green onions. Add crabmeat, cheese, carrot and green onions to egg mixture in bowl; mix well.
3. Beat egg white lightly; brush over bottom crust using pastry brush. Spread filling onto crust, forming an even layer. Fold edges of crust in towards center, forming a 1/2" border; brush border with egg white. Arrange crust wedges over filling, with outside edges against sides of baker pan and points toward the center, in a slightly overlapping pinwheel pattern. Using pastry tool, press edges to seal top and bottom crusts together. Brush top crust with egg white. Place reserved scalloped shape cut from pie crust in center; brush with egg white. Bake 30-35 min. or til golden brown. Cool 10 min. on cooling Rack. Slice & serve. Yield: 12 servings/16 sample servings
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