Caramelized Onion and Rice Tart
A savory tart built on a crust of rice, Parmesan and eggs, topped with caramelized sweet onions, shredded gouda or cheddar, and chopped pecans.
Directions
- Heat oven to 400 degrees. Coat 10 inch removable bottom tart pan with cooking spray.
- In skillet on medium, heat butter or margarine. Add onions. Cook 10 minutes; sir in sugar. Cook 8-10 minutes or until onions are browned and caramelized; stir occasionally.
- Combine rice, Parmesan and eggs. Spread evenly in tart pan. Distribute onions over crust and top with cheese and pecans. Bake 12-15 minutes or until pecans are toasted.
- Heat the oven to 400 degrees. Coat a 10 inch removable-bottom tart pan with cooking spray.
- In a skillet over medium heat, heat the butter or margarine. Add the onions and cook 10 minutes.
- Stir in the light brown sugar. Cook 8-10 minutes more, stirring occasionally, until the onions are browned and caramelized.
- Combine the cooked rice, Parmesan and eggs. Spread evenly in the tart pan to form the crust.
- Distribute the caramelized onions over the crust and top with the shredded gouda or cheddar cheese and the chopped pecans.
- Bake 12-15 minutes, or until the pecans are toasted.
Goes well with
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