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1
Squeeze the lime juice (from the now cooled lime) through the feed opening of a running blender.
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2
With the blender still running, add the vinegar, corn syrup, shallot and rosemary, 1 at a time, and pour the oil in a slow steady stream into the vinegar mixture very slowly to emulsify.
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3
Remove to a container and season with salt and pepper, to taste.
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4
For the spring greens:
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5
Tear the greens into bite-sized pieces, and remove the stems if using arugula.
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6
(Make sure greens are no longer wet from being rinsed.)
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7
Toss greens with Parmesan, season with salt and pepper, to taste, and set aside.
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8
For the filling:
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9
Heat the clarified butter over medium heat in a large saute pan.
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10
Add the onion and cook for about 15 minutes until translucent and beginning to caramelize, then add the portobellos and white mushrooms to the onions.
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11
Cook for another 10 minutes then reduce heat to low and add the tomatoes, chives, salt, and pepper, and allow flavors to integrate.
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12
For the vol-au-vent (tart pastry):
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13
Preheat oven to 375 degrees F.
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14
Roll out puff pastry dough, and using a 4-inch circle cutter (aka biscuit cutter), cut out 8 dough rounds.
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15
Place 4 of the dough rounds on a lightly greased baking sheet.
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16
Using a 3-inch circle or biscuit cutter, cut a concentric circle in the middle of the remaining 4-inch dough rounds to create a 1/2-inch wide circle of dough.
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17
These 1/2-inch wide circles of dough are to be used without the 3-inch pieces from the center.
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18
Place 1 of these 1/2-inch wide circles of dough on top of each of the rounds already on the baking sheet, matching up the edges.
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19
Brush egg wash over the surface of each of the paired dough circles and rounds.
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20
Then use a fork to prick through the dough around the perimeter (that is, through each dough circle and into the accompanying round beneath it).
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21
Place in the oven and bake until golden brown, about 6 to 8 minutes.
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22
The center of each will rise.
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23
Remove pastry shells from oven and allow to cool slightly.
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24
Using the tip of a butter knife, break through the risen center part of each pastry shell to make a crater.
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25
Spoon some of the mushroom mixture into each of these craters.
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26
Place some greens on top of each tart and drizzle with lime balsamic vinaigrette.
