INGREDIENTS

INSTRUCTIONS

Preheat oven to 400-F degrees and set up the mise-en-place.
(Mise-en-place defined: French cookery technique whereby you arrange
each ingredient in the prepared portion and sequence you'll require  it
to prepare your recipe. Also known as an invaluable timesaver.)
Sprinkle a bit of flour on a clean surface and roll out the pastry
dough to an approximately 10 by 15-inch rectangle. With a sharp  knife,
cut the pastry into six equal-sized squares, each about 5  inches on a
side. Gently place each square into a 4-inch tartlet pan  and trim any
excess dough from the edges.  With a fork, prick the bottom of the
pastry all over its surface.  Line the pastry shells with foil cut to
size and spread dried beans  or rice over the foil. (If you don't
weight the pastry, you'll end up  with uneven puffing during baking,
which makes for an ugly,  unbalanced tart.)  Set the tartlet pans on a
baking sheet and bake for about 15 minutes,  or until the pastry is
lightly browned. Remove from the oven and  allow to cool. Remove the
foil and weights, then carefully remove the  delicate baked pastry
shells from the tartlet pans. Set them on a  wire rack to cool
completely. (Don't turn off the oven, though;  you're not finished
yet!)  While the shells are baking, place the chopped tomatoes in a
colander  and let drain for at least 15 minutes. Pat the diced tomatoes
dry  with paper towels. (It's important to remove as much water as
possible, otherwise your tarts will be soggy. You will want to blot
the tomatoes during baking, also: Work quickly as you remove the
excess water with a triple-folded paper towel.)  In a large glass
mixing bowl, combine the drained tomatoes with the  lemon juice,
shallots or green onions, garlic, parsley, basil, thyme,  salt, and
pepper. Gently stir in the olive oil.  Place your baking sheet to the
oven for about five minutes to warm.  Remove the hot sheet from the
oven and place the cooled pastry shells  on it. Spoon about 2
tablespoons of the tomato mixture into each  shell. Make sure not to
overfill the pastry shells. Bake for about 15  minutes, blotting excess
water at least once. Sprinkle with a splash  of black pepper and let
cool for about five minutes prior to serving.  Meanwhile, prepare the
lime butter in a small saucepan: Mix the lime  juice with an equal
amount of water (no more than 1/3 cup). Bring the  mixture to a boil
over high heat, and boil for about 3 minutes or  until it's reduced by
half. Whisk in the butter, a  continued in part 2

A Message from our Provider:

“Does it hurt when people don’t trust you? Imagine how God feels”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 456
Calories From Fat: 326
Total Fat: 36.7g
Cholesterol: 48.7mg
Sodium: 649.3mg
Potassium: 492.7mg
Carbohydrates: 27.3g
Fiber: 3.8g
Sugar: 5g
Protein: 7.5g