Lovely, year-round onions. How I love them. Here, three types of onion are cooked to varying degrees: sweet caramelized onions and softened leeks sink into a creamy layer of ricotta, tempered by the zing of raw scallion with lemon zest, and bite of black pepper.
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<br />I dot the top of this tart with roasted butternut squash cubes (ie leftovers), which lends some heft to each slice.

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