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Crawfish And Spicy Cheese Tart

  • Yield: 6 servings


  • Homemade or prepared basic pie dough, chilled (enough for a 10-inch pie shell)
  • 3 tablespoons butter
  • 1/4 cup diced red pepper
  • 1/2 cup diced onions
  • 3 tablespoons flour
  • 1 pound crawfish tails
  • 1 cup grated hot pepper Monterey Jack cheese
  • 2 tablespoons chopped green onions
  • Salt and cayenne


  • Preheat oven to 350 degrees F. 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, freeform tart. Slide cookie sheet into oven and bake for 35 minutes.