So I probably shouldn't have messed with it, but I did, because I'm a tinkerer. I wanted a lot of spring onions, you see, because, together, cooked green onions and spinach are a bittersweet fantastic dream, especially when they're tempered with some creamy ricotta. But then, to stop it from getting too sleepy, I escalated the fresh herbs, kept the sharp feta (I'm not a monster) and finished it with a fresh lemon and pine nut salsa.
This goat's cheese, herb, and hazelnut spring tart brilliantly combines lightness and texture with a delectable balance of flavors, making it an enjoyable dish.