IN Great Taste

by Yvette Zuniga Jemison

Crawfish Tart with a Phyllo Crust

IT’S CRAWFISH SEASON, the time of year when burners are igniting for crawfish boils. This Louisiana ritual often leads to leftover crawfish. Whether you have freshly boiled crawfish tails or a pound that has been tucked away in the freezer, we have a recipe for you to make excellent use of them. It’s a crawfish tart that is all about its super-flaky, easy-to-create crust of tissue-thin, butter-brushed sheets of phyllo dough layered and gathered into a free-form crust before you add the creamy crawfish filling. You’ll find this crust much easier to make than a traditional crust. This luscious tart is equally delicious served hot or at room temperature. What better way to eat crawfish than nestled into a phyllo crust?

Crawfish Tart with a Phyllo Crust

Servings: 8

8 sheets thawed frozen phyllo dough, 12 x 17 inches each 1 stick of butter, melted 3/4 cup mayonnaise 1/2 cup sour cream 2 tablespoons rinsed capers 1 tablespoon lemon zest 1 teaspoons garlic powder 1 teaspoon salt 1 teaspoon black pepper 1 pound crawfish tails 8 ounces grated mozzarella cheese

1. Preheat oven to 400°F. Butter a cake pan that is 9-inches round with 2-inch sides. 2. Place 1 sheet of phyllo on a work surface and lightly brush the entire surface with butter. Starting at one short end, fold the sheet in half and brush the top with butter. Transfer the folded sheet to the pan, butter side down. Gently press the dough into the bottom and sides as you lightly gather and crumple the dough. Repeat with the remaining phyllo and butter, arranging overlapping layers to evenly cover the bottom and sides of the pan. 3. Set the pan on a baking sheet and bake until the crust is light brown on the bottom and golden brown on the edges, 15-20 minutes. Let the crust cool completely. 4. Make the filling by mixing the mayonnaise, sour cream, capers, lemon zest, garlic powder, salt and pepper in a medium bowl until well combined. Fold in the crawfish tails and cheese until well combined. 5. Spoon the filling into the cooled crust, and set the pan on a rimmed baking sheet. Bake until the filling is heated and the cheese has melted, about 30 minutes. Serve warm or room temperature.

We’d like to see how you enjoy leftover crawfish, so share your creation by tagging us on Instagram at @InsideNorthside and @y_delicacies. For more recipes, go to YDelicacies.com or follow on Instagram at @y_delicacies.