We loaded the menu with vegetables and thought the vegetable station would be the slowest.

Chill until firm, at least 1 hour or up to 2 days.Pastry disks may also be frozen up to 1 month; thaw at room temperature before using.. Preheat oven to 350°F.

Remove 1 pastry disk from fridge, and unwrap; reserve remaining disk for another use.Roll 1 dough disk into a 12-inch round on a lightly floured work surface.Transfer to a 9-inch tart pan with a removable bottom, pressing pastry into bottom and up sides of pan.

If pastry cracks or tears, press dough back together.Prick bottom of crust all over with a fork.

Place in freezer until cold, about 10 minutes..

Remove tart shell from freezer.Oil a large baking dish (about 9 x 13 inches)..

In a large stainless-steel frying pan, heat the oil over moderately low heat.Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.

Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes.Drain off any excess fat.. Add the tomatoes and salt to the pan and bring to a simmer.