Crawfish and Cheese Tart

I can eat seafood everyday of the week. Serve as an appetizer or main dish. From Emeril's.

• Ready In: 1 hr
• Serves: 6

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.