2 tb Safflower oil 1 ea Large yellow onion, chopped
1 ea Large red onion, quartered 2 tb Dry white wine
2 ea Large leeks, white, 2 ea Eggs beaten
3 tb Chop fresh parsley, divided 1 tb Chop fresh dill, or 1t dry
1 ts Dried tarragon 4 oz Crumbled feta
1 ea Pepper 1 ea Plum tomato, thinly sliced
1 ea Dry bread crumbs
Heat oil in large skillet. Add the yellow and red onions and saute over
moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir
frequently, or until onions are golden and leeks are limp. Remove from
heat. Preheat oven 350F. In mixing bowl, combine beaten eggs with two
tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir
in the onion mixture. Oil a 10 in. tart pan and line bottom generously
with bread crumbs. Pour in onion mixture. Ring the outside edge with tomato
slice, then sprinkle the remaining parsley in the center. Sprinkle a light
layer of bread crumbs over the entire top. Bake for 40 to 45 min, or until
the mixture is set and top is golden. Let stand for 5 to 10 min, then cut
into wedges.
Yields
1 servings