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1
Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
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2
Remove the dough, and chill for half an hour.
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3
When the dough is ready, heat the oven to 400 degrees.
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4
Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll.
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5
Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls.
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6
The dough should be about 1/8 inch thick.
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7
Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement.
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8
Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
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9
Fill each tart shell with about 3 tablespoons of tomato compote.
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10
Bake about 12 to 15 minutes.
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11
Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat.
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12
Sprinkle the shrimp with curry powder.
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13
Season with salt and pepper.
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14
Cook, stirring, 2 to 3 minutes; do not overcook.
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15
Remove to a plate.
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16
In a mixing bowl, toss the lettuce and vinaigrette.
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17
Unmold the tartlets, and place in the middle of serving plates.
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18
Top each tartlet with 4 shrimp.
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19
Arrange some lettuce decoratively around tartlets.
