Makes 8 Servings Roasted Onions 8 small red onions 1/2 cup balsamic vinegar 1 TBS olive oil salt and pepper to taste Leeks 2 large leeks diced 3 sprigs fresh sage 3 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons unsalted butter Black Olive Feta Vinaigrette 1/4 cup Feta cheese crumbled 1/8 cup cider vinegar 1 TBS sherry vinegar 1/2 cup olive oil 2 cups shallots chopped salt and pepper to taste 1/4 cup black olives chopped coarsely Tart 1 sheet frozen puff pastry (Pepperidge farm) 1 whole egg with 1 tsp. water 6 oz. Feta cheese Roasted Onions: - Peel onions and place in a baking dish - Pour vinegar over the onions and drizzle them with olive oil. Season. - Cook at 350F, covered for 45 minutes and uncovered for another 15 minutes, turning onions from time to time. - Set aside and cool, then dice. Leeks: - Using a saute pan, over medium heat, sweat sage and thyme in the olive oil and butter - Add leeks and saute slowly until leeks are tender, approx. 10-15 minutes. Set aside Bla...