2 T Safflower oil 1 T Chop fresh dill, or 1t dry
1 ea Large yellow onion, chopped 1 t Dried tarragon
1 ea Large red onion, quartered 4 oz Crumbled feta
2 T Dry white wine 1 ea Pepper
2 ea Large leeks, white, 1 ea Plum tomato, thinly sliced
2 ea Eggs beaten 1 ea Dry bread crumbs
3 T Chop fresh parsley, divided
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