Balsamic caramelized onions are balanced by chive spiced ricotta to mellow the onion’s intensity. Garlic scapes are the above ground part of the plant that grows above the bulb. They can be found in farmer’s markets in the Spring and Summer. This recipe comes to us from Chris and Amy White of A Couple in the Kitchen.
- 1 pie crust, thawed
- 2 chives, chopped
- 6 ounces fresh ricotta, divided
- 4 tablespoons olive oil
- 6 sage leaves
- 6 garlic scapes, chopped
- 2 onions, diced
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon balsamic vinegar
- 1/2 cup milk
- 3 egg yolks
- 2 eggs
- freshly ground black pepper, to taste
- 1 tablespoon chopped sage
Preheat an oven to 350 degrees. Press the pie crust into a pie plate and set aside. Lay a bed of paper towels on a plate. Mix the chopped chives with the fresh ricotta in a small bowl and set aside.
Place the olive oil in a large skillet over medium heat. Add the sage leaves and cook 2-3 minutes until the leaves are crispy. Carefully remove the sage leaves using a slotted spoon and transfer them to the paper towel lined plate. Set aside.
Turn the heat up to medium-high and add the chopped scapes and onion to the pan. Sprinkle with sugar and cook until the onions for about 5-7 minutes, or until the onions are translucent. Add the salt, balsamic vinegar and turn the heat down to medium-low. Cook for about 10-15 minutes more, or until the onion mixture has caramelized.
Spread the caramelized onions on the bottom of the pie crust. Crumble half the chive ricotta evenly over the onions.
Whisk the milk, egg yolks, eggs, black pepper and chopped sage together in a separate bowl. Pour the milk egg mixture over the ricotta. Top the milk mixture with the remaining chive ricotta.
Transfer the tart to the oven. Bake for 35 minutes, or until the center is firm and springy. Garnish each slice with a crispy sage leaf and enjoy!