Preheat oven to 350 degrees F.
Press pie crust in a 9″ deep-dish pie plate and set aside.
Heat olive oil in a large skillet, and fry sage leaves until they are crispy, remove and drain on a paper towel.
In the same skillet, add chopped scapes and diced onion and sprinkle with sugar; cook until the onions are soft and translucent. Add salt and balsamic vinegar and cook until caramelization of the onion occurs. When cooked, drain excess oil from pan.
In a medium bowl, whisk eggs, egg yolks, milk, pepper, and chopped sage until eggs are foamy; set aside.
In a small bowl, blend chives with ricotta if you are not using ricotta fresca; set aside.
Layer onions in the pie crust and spread half of the ricotta mixture over onions; pour egg mixture over onions and top with remaining ricotta.
Bake for 35 mintues or until center of the tart is firm and eggs are cooked through.
Serve with fried sage leaves and enjoy.