Homemade or prepared basic
-pie
Dough, chilled (10-inch pie
-shell)
3 tb Butter
1/4 c Diced red pepper
1/2 c Diced onions
3 tb Flour
1 lb Crawfish tails
1 c Hot pepper Monterey Jack
-cheese; grated
2 tb 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
Yields
1 Servings
