Ingredients Jump to Instructions ↓

  1. 2 T Safflower oil

  2. 1 ea Large yellow onion, chopped

  3. 1 ea Large red onion, quartered

  4. 2 T Dry white wine

  5. 2 ea Large leeks, white,

  6. 2 ea Eggs beaten

  7. 3 T Chop fresh parsley, divided

  8. 1 T Chop fresh dill, or 1t dry

  9. 1 t Dried tarragon

  10. 4 oz Crumbled feta

  11. 1 ea Pepper

  12. 1 ea Plum tomato, thinly sliced

  13. 1 ea Dry bread crumbs

  14. 5 min. Stir in wine, add leeks. Saute another

  15. 15 min, stir frequently, or until onions are golden and leeks are limp. Remove from heat. Preheat oven

  16. 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

  17. 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.


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