Categories: Vegetables 
      Yield: 1 servings 
  
      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.