Three Onion Pie with Feta Cheese
This is vegetarian comfort food, pretty enough for a savory Sunday brunch or other special occasion.
|3 T||safflower oil|
|1 ||large yellow onion, chopped|
|1 ||large red onion, quartered|
|2 ||large leeks, sliced|
|2 T||dry white wine|
|2 ||eggs, beaten|
|3 T||fresh parsley, chopped|
|1 T||fresh dill, chopped (1 tsp. dried)|
|1 t||dried tarragon|
|4 oz||feta, crumbled|
|1 t||black pepper|
|1 ||plum tomato, thinly sliced|
|2 c||dry breadcrumbs|
In a large skillet, heat oil and sauté onions over moderate eat for about 5 minutes. Add leeks and, stirring frequently, continue sauteing another 15 minutes or until onions are golden and leeks are limp. Remove from heat and set aside. Preheat oven to 350º. In a mixing bowl, combine beaten eggs with 2 T. of the parsley, the tarragon, pepper, and feta. Stir in the onion and leek sauté until well combined. Oil a 10-inch tart pan and cover bottom generously with breadcrumbs. Gently pour onion mixture over breadcrumbs. Line the outside edge with tomato slices; lightly sprinkle remaining breadcrumbs over the top and the remaining parsley in the center. Bake 40-45 minutes or until the mixture is set on the top is golden. Let stand to cool at least 5-10 minutes before serving.
This recipe is especially delightful paired with a spinach salad.