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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I can eat seafood everyday of the week. Serve as an appetizer or main dish. From Emeril's. Ingredients:
1 pie dough, chilled (homemade or store bought enough for a 10-inch pie shell) |
3 tablespoons butter |
1/4 cup diced red pepper |
1/2 cup diced onion |
3 tablespoons flour |
1 lb crawfish tail |
1 cup grated monterey jack pepper cheese |
2 tablespoons chopped green onions |
salt and cayenne |
Directions:
1. Preheat oven to 350 degrees F.
2. On a floured surface roll out dough to a 10-inch circle. Transfer to a large lightly-greased cookie sheet.
3. 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.
4. 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, freeform tart. Slide cookie sheet into oven and bake for 35 minutes.
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