Crawfish & Spicy Cheese Tart

: homemade or prepared basic
: pie dough, chilled (10-inc
: 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