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Three Onion Tart with Feta

This recipe comes from the top recipe site run by Hope Pryor (see Biography page). You will find several of the recipes featured on Hub-UK but these are only a small sample of the first class selection of recipes you will find on this first class site run by someone who truly loves cooking. To visit click here.


2 tablespoons olive oil
1 Vidalia or other sweet onion, chopped
1 red onion, chopped
2 tablespoons dry white wine
2 leeks, whites parts only, cut into 1/4 inch rings
2 eggs, beaten
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill weed
1 tablespoon chopped fresh tarragon
4 ounces, feta cheese, crumbled
1/2 teaspoon salt
Freshly ground black pepper
1 plum tomato, thinly sliced crosswise
Fine bread crumbs

  • Preheat oven to 350ºF (175ºC).
  • Heat oil in a large skillet. Add the Vidalia and red onions, and saute over medium heat for 5 minutes. Stir in the wine; add the leeks. Saute‚ for another 15 minutes, stirring frequently, or until the onions are golden and leeks are limp. Remove from heat.
  • In a mixing bowl, combine the beaten eggs with dill, tarragon, feta cheese, salt, pepper, and 2 tablespoons parsley. Stir in the onion mixture.
  • Oil a 10-inch tart pan, and line the bottom generously with bread crumbs. Pour in the onion mixture. Place tomato slices on the outside edge of the tart; sprinkle with remaining 1 tablespoon parsley in the center. Sprinkle a light layer of bread crumbs over the entire top.
  • Bake for 40 to 45 minutes, or until the mixture is set and the top is golden. Let stand for 10 minutes, then cut into wedges and serve.

Serves 2