Got Leftover Crawfish? Make a Crawfish Tart With A Phyllo Crust

It’s crawfish season and the time of year when burners are igniting for crawfish boils. It’s a Louisiana ritual that often leads to leftover crawfish. Whether you have freshly boiled crawfish tails, or a pound that has been tucked away into the freezer, we have a recipe for you to make excellent use of those crawfish tails.  It’s a crawfish tart that is all about the super flaky layers in the crust. The tart’s free-form crust is easy to create with tissue thin sheets of phyllo dough.  You’ll make the crust with butter brushed phyllo sheets that are layered and gathered into a flaky crust before adding a creamy crawfish filling. You’ll find this crust much easier to make than a traditional crust, and this luscious tart is equally delicious served hot or room temperature.   What better way to eat crawfish than nestled into a phyllo crust? This recipe is featured in Inside Northside Magazine. We’d like to see how you enjoy leftover crawfish so share your creation by tagging us on Instagram at @InsideNorthside and @y_delicacies.

Crawfish Tart with a Phyllo Crust

Yvette Jemison at YDelicacies.com

Servings: 8

8 sheets thawed frozen phyllo dough, (12 x 17 inches each)

1 stick of butter, melted

¾ cup mayonnaise 

½ 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.