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