CRAWFISH & SPICY CHEESE TART

      Title: CRAWFISH & SPICY CHEESE TART
  Categories: New imports, Meat - seaf
       Yield: 4 Servings
  
  
   :          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
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