Recipe By : ESSENCE OF EMERIL SHOW #EE2156
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat - Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Homemade or prepared basic pie
dough, chilled (10-inch pie shell)
3 tablespoons butter
1/4 cup diced red pepper
1/2 cup diced onions
3 tablespoons flour
1 pound crawfish tails
1 cup hot pepper Monterey Jack cheese -- grated
2 tablespoons green onions -- chopped
Salt and cayenne -- to taste
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
