The three-onion tart with feta cheese is an exquisite preparation that reflects the rich culinary tradition of Mediterranean countries, especially Greece. This dish combines the softness and sweetness of different types of onions with the characteristic salty and creamy flavor of feta cheese, a cheese traditionally made from sheep's or goat's milk. In Latin America, although this recipe does not have a universal name, similar variants can be found under names such as "onion tart" or "onion quiche," adapting to local ingredients. Its origin is connected to the tradition of using fresh, seasonal ingredients, making this tart an ideal dish to share at family gatherings and special celebrations.
In some regions, the incorporation of fresh herbs and local cheeses adds a personal touch that enriches the preparation without losing the traditional essence. The mixture of the three onions—yellow, red, and leeks—creates a perfect balance of flavors and textures, while the feta cheese intensifies the taste by providing a salty note that complements the softness of the crust and the filling.
How to Make Three-Onion Tart with Feta Cheese
Ingredients:
Safflower Oil, Yellow Onion, Red Onion, Dry White Wine, Leeks, Eggs, Fresh Parsley, Fresh Dill, Dried Tarragon, Feta Cheese, Freshly Ground Black Pepper, Salt, Plum Tomato, Dry Breadcrumbs.
Steps:
Prepare the ingredients.
Carefully clean the leeks: cut off the bottom stem part and the dark green leaves, leaving only the white and light green parts - dirt can get stuck between the leaves, so wash them well.
Cut the leeks lengthwise into quarters, then into approximately 2.5 cm squares.
Heat oil in a large skillet.
Add the yellow and red onions and sauté over medium heat for 5 minutes.
Incorporate the wine, add the cleaned leeks.
Sauté for another 15 minutes, stirring frequently, or until the onions are golden and the leeks are soft.
Remove from heat.
Preheat the oven to 175 degrees Celsius.
In a bowl, mix the beaten eggs with two tablespoons of parsley, dill, tarragon, feta cheese, pepper, and salt.
Add the onion mixture.
Grease a 25 cm tart pan and generously cover the bottom with breadcrumbs.
Pour in the onion mixture.
Place tomato slices around the outer edge, then sprinkle the remaining parsley in the center.
Sprinkle a light layer of breadcrumbs over the entire surface.
Bake for 40 to 45 minutes, or until the mixture is set and the top is golden.
Let rest for 5 to 10 minutes, then cut into portions.
