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Ingredients

For the lime balsamic vinaigrette:

• 1 lime, microwaved to release essential oils (allow lime to cool)
• 2 tablespoons balsamic vinegar
• 2 tablespoons light corn syrup
• 1 shallot clove, very finely minced
• 1 teaspoon very finely minced fresh rosemary leaves
• 3/4 cup grapeseed oil
• Salt and freshly ground black pepper

For the spring greens:

• 1 pound mixed baby greens (such as watercress, baby Arugula, garden sorrel, lamb's lettuce), soaked to remove sand, rinsed and dried with a salad spinner or paper towels
• 3/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper
• 1/4 cup freshly chopped parsley leaves

For the filling:

• 2 tablespoons clarified butter
• 1 red onion, sliced
• 2 portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8-inch to 1/4-inch thick
• 1 cup cleaned and sliced white mushrooms
• 2 tomatoes, insides removed and finely diced
• 1/2 cup freshly chopped chives
• Salt and freshly ground black pepper

For the vol-au-vent (tart pastry):

• 2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets puff pastry)
• 1 egg, beaten for egg wash

Description

Food Network Invites You To Try This Portobello Tart With Spring Greens And Lime Balsamic Vinaigrette Recipe From Robert Irvine.

Food Network