Crawfish And Cheese Tart

• 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

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.

pie dough, butter, red pepper, onion, flour, crawfish tail, grated monterey, green onions, salt

Taken from www.food.com/recipe/crawfish-and-cheese-tart-487918 (may not work)