Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 Vidalia or other sweet onion, chopped

  3. 1 red onion, chopped

  4. 2 tablespoons dry white wine

  5. 2 leeks, whites parts only, cut into 1/4 inch rings

  6. 2 eggs, beaten

  7. 3 tablespoons chopped fresh parsley

  8. 1 tablespoon chopped fresh dill weed

  9. 1 tablespoon chopped fresh tarragon

  10. 4 ounces, feta cheese, crumbled

  11. 1/2 teaspoon salt Freshly ground black pepper

  12. 1 plum tomato, thinly sliced crosswise Fine bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C).

  2. Heat oil in a large skillet. Add the Vidalia and red onions, and saute over medium heat for 5 minutes. Stir in the wine; add the leeks. Saute‚ for another 15 minutes, stirring frequently, or until the onions are golden and leeks are limp. Remove from heat.

  3. In a mixing bowl, combine the beaten eggs with dill, tarragon, feta cheese, salt, pepper, and 2 tablespoons parsley. Stir in the onion mixture.

  4. Oil a 10-inch tart pan, and line the bottom generously with bread crumbs. Pour in the onion mixture. Place tomato slices on the outside edge of the tart; sprinkle with remaining 1 tablespoon parsley in the center. Sprinkle a light layer of bread crumbs over the entire top.

  5. Bake for 40 to 45 minutes, or until the mixture is set and the top is golden. Let stand for 10 minutes, then cut into wedges and serve.


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