Crawfish & spicy cheese tart

6 servings

Ingredients

Quantity Ingredient
1 homemade or prepared basic pie doug; h, chilled
1 (enough for a 10-inch pie shell)
3.00 tablespoon butter
¼ cup diced red pepper
½ cup diced onions
3.00 tablespoon flour
1.00 pounds crawfish tails
1.00 cup grated hot pepper monterey jack che; ese
2.00 tablespoon chopped green onions
1 salt; to taste
1 cayenne pepper; to taste

Directions

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.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-13-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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