Caramelized Onion, Smoked Gouda and Pecan Rice Tart

Heat butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown (about 25-30 minutes).

While onions caramelize, preheat oven to 375°F (190°C).

In a large bowl, combine the cooked rice, Parmesan cheese, eggs, and shredded smoked gouda cheese. Mix thoroughly until evenly distributed.

Fold the caramelized onions into the rice mixture, distributing them evenly throughout.

Stir in the chopped pecans, reserving a small handful for garnish if desired.

Grease a 9-inch round tart pan or pie dish. Press the rice mixture firmly and evenly into the bottom and sides of the pan to form a crust and filling.

Bake in the preheated 375°F oven for 20-25 minutes until the top is lightly golden and the mixture is set.

Remove from oven and let cool for 5 minutes before slicing.

Slice into wedges and serve warm or at room temperature.