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