Caramelized Onion, Smoked Gouda and Pecan Rice Tart

Caramelized Onion, Smoked Gouda and Pecan Rice Tart Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 6 |

Vegetarian diet

Introduction

This Caramelized Onion, Smoked Gouda and Pecan Rice Tart is a delicious and savory dish that combines the rich flavors of caramelized onions, smoked gouda cheese, and crunchy pecans. It is perfect for a special dinner or as a unique side dish.

History

The combination of caramelized onions, smoked gouda cheese, and pecans in a rice tart is a modern twist on traditional savory tarts. This recipe takes inspiration from classic French onion tarts and adds a unique flavor profile with the addition of smoked gouda and pecans.

Ingredients

2 tbsp of butter
4 cups of sliced sweet mild onion (about 3 large)
3 cups of cooked rice
0.75 cup of parmesan cheese
3 eggs
2 cups of shredded smoked gouda cheese
0.75 cup of chopped pecans

How to prepare

Preheat the oven to 400°F (204°C).
Heat the butter in a large skillet over medium heat.
Add the onion and sauté for 8 to 10 minutes, stirring occasionally, until browned and caramelized.
Meanwhile, combine the rice, Parmesan, and eggs in a medium bowl.
Press the mixture into the bottom of a 10-inch removable bottom pan.
Distribute the onion over the crust and top with smoked gouda and pecans.
Bake in the preheated oven for 12 to 15 minutes, or until the pecans are toasted.

Variations

Substitute the smoked gouda cheese with another type of cheese, such as cheddar or gruyere.
Add cooked bacon or ham for an extra savory flavor.
Mix in fresh herbs like thyme or rosemary for added depth of flavor.

Cooking Tips & Tricks

Be patient when caramelizing the onions, as this process takes time but is essential for developing the sweet and savory flavor of the dish.

- Make sure to fully cook the rice before adding it to the tart, as this will ensure a firm and cohesive texture.

- Use a removable bottom pan for easy removal and serving of the tart.

Serving Suggestions

This Caramelized Onion, Smoked Gouda and Pecan Rice Tart can be served as a main dish with a side salad or as a side dish to accompany roasted meats or poultry.

Cooking Techniques

Caramelizing onions: Cook the onions slowly over low heat to bring out their natural sweetness and develop a rich flavor.

- Baking the tart: Bake the tart in a preheated oven to ensure even cooking and a crispy crust.

Ingredient Substitutions

Use olive oil instead of butter for a dairy-free option.

- Substitute walnuts or almonds for the pecans.

Make Ahead Tips

The tart can be assembled ahead of time and refrigerated until ready to bake. Simply cover with plastic wrap and store in the refrigerator for up to 24 hours.

Presentation Ideas

Garnish the tart with fresh herbs, such as parsley or chives, for a pop of color and added freshness.

Pairing Recommendations

This tart pairs well with a crisp white wine, such as a Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 350 calories per serving.

Carbohydrates

This recipe contains approximately 35 grams of carbohydrates per serving.

Fats

This recipe contains approximately 20 grams of fat per serving.

Proteins

This recipe contains approximately 15 grams of protein per serving.

Vitamins and minerals

This recipe is a good source of calcium, vitamin A, and iron.

Alergens

This recipe contains dairy (cheese and butter) and tree nuts (pecans).

Summary

This recipe is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

This Caramelized Onion, Smoked Gouda and Pecan Rice Tart is a flavorful and unique dish that is perfect for a special occasion or as a side dish. With a combination of sweet caramelized onions, smoky gouda cheese, and crunchy pecans, this tart is sure to impress your guests.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe. It was a warm summer day, the sun shining brightly through the kitchen window as I sifted through a pile of old cookbooks that had been passed down to me from my mother. Among the pages of these treasured books, I stumbled upon a recipe that caught my eye – Caramelized Onion, Smoked Gouda, and Pecan Rice Tart.

The recipe seemed to jump off the page, the combination of flavors and textures intriguing me. I could almost taste the sweet caramelized onions, the sharp and tangy smoked Gouda, and the crunchy pecans all melding together in a perfect harmony. I knew I had to try it.

But where did this recipe come from? I had never heard of such a dish before, and yet it seemed so familiar, like a long-forgotten memory resurfacing. I flipped through the pages of the cookbook, searching for a clue as to its origins. And then I found it – a handwritten note tucked into the back of the book, a faded script detailing the recipe and its creator.

The note was from my grandmother, my own dear Nana who had passed away many years ago. She had written down the recipe after trying it at a friend's dinner party, where it had been the talk of the evening. Nana was always one to appreciate a good dish, and she had a talent for recreating recipes she had tasted just once.

I felt a rush of nostalgia as I read her words, remembering her bustling around the kitchen, the smell of her famous apple pie wafting through the air. Nana had been my inspiration, my mentor in all things culinary. She had taught me everything I knew about cooking, instilling in me a love for good food and the joy of sharing it with others.

And so, armed with Nana's recipe and her spirit guiding me, I set out to make the Caramelized Onion, Smoked Gouda, and Pecan Rice Tart. I gathered the ingredients – sweet onions, sharp smoked Gouda cheese, crunchy pecans, and a fragrant jasmine rice – and set to work in the kitchen.

The process was laborious but rewarding, each step bringing me closer to the final dish. I caramelized the onions slowly, coaxing out their natural sweetness until they were golden and sticky. I cooked the rice until it was tender and fluffy, then mixed in the onions, cheese, and pecans, folding everything together with a gentle hand.

As the tart baked in the oven, the aroma filled the kitchen, a tantalizing mix of savory and sweet. I watched through the oven door, my heart swelling with pride as the tart rose and browned, the cheese bubbling and oozing around the edges.

Finally, the tart was ready. I removed it from the oven, the crust golden and crisp, the filling rich and decadent. I sliced into it, the knife gliding smoothly through the layers of rice, onions, cheese, and pecans. I took a bite, the flavors exploding on my tongue – the sweetness of the onions, the sharpness of the cheese, the crunch of the pecans.

It was perfect, just as I had imagined it would be. I knew Nana would be proud of me, carrying on her legacy through this delicious dish. And as I sat down to enjoy the tart with my family, I felt her presence with me, her spirit alive in every bite.

And so, that is the story of how I learned to make the Caramelized Onion, Smoked Gouda, and Pecan Rice Tart. A recipe passed down through generations, a taste of the past brought to life in the present. I will treasure it always, a reminder of the love and passion that Nana instilled in me, and the joy of sharing good food with those we hold dear.