Categories: Vegetables 
      Yield: 1 servings 
  
      2 tb Safflower oil 
      1    Large yellow onion, chopped 
      1    Large red onion, quartered 
      2 tb Dry white wine 
      2    Large leeks, white, 
      2    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    Pepper 
      1    Plum tomato, thinly sliced 
      1    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.