Ingredients:
2 tablespoons safflower oil
1 large yellow onions, chopped ( about 1 1/2 to 1 3/4 cups chopped)
1 large red onions, quartered
2 tablespoons dry white wine
2 large leeks, white and light green parts only
4 large eggs, beaten
3 tablespoons chopped fresh parsley, divided
1 tablespoon chopped fresh dill
1 teaspoon dried tarragon
4 ounces feta cheese, crumbled
fresh ground black pepper
salt
1 plum tomatoes, thinly sliced
dry breadcrumbs
Directions:
Prepare ingredients. Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only – dirt can get in between the leaves, so wash them out well. Cut leeks lengthwise in quarters, then into about 1-inch squares.
Heat oil in large skillet.
Add the yellow and red onions and saute over moderate heat 5 minutes.
Stir in wine, add cleaned leeks.
Saute another 15 minutes, stir frequently, or until onions are golden and leeks are limp.
Remove from heat.
Preheat oven 350 degrees F.
In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, pepper, and salt.
Stir in the onion mixture.
Oil a 10 inch 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 minutes, or until the mixture is set and top is golden.
Let stand for 5 to 10 minutes, then cut into wedges.
(An adopted recipe.)
Servings: 6-8
Time preparation: 0 min.
Time total: 0 min.