Title: Southwest Torte
Categories: Mexican Cheese
Yield: 6 Servings
| 1 | c | Cheddar Cheese; Shredded |
| 1/4 | c | Ripe Olives; Sliced |
| 4 | | Bacon Slices; * |
| 1/2 | c | Red Bell Pepper; Chopped |
| 1/2 | c | Corn; Whole Kernel |
| 3 | | Eggs; Large |
| 1 1/2 | c | Half & Half; Light Cream |
| 1/4 | ts | Red Pepper; Ground |
| CORNMEAL PASTRY |
| 1 | c | Unbleached Flour |
| 1/3 | c | Cornmeal; Yellow |
| 1 | tb | Oregano Leaves; Dried |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening; Vegetable |
| | | Cold Water |
* Bacon should be crisply cooked and crumbled.
~-------------------------------------------------------------------------
Place the oven rack in the lowest position. Heat the oven to 450 degrees
F. Prepare Cornmeal Pastry; gather into a ball. Press in the bottom and
2-inches up the sides of an ungreased springform pan, 9 X 3-inches in size.
Sprinkle cheese, olives, bacon, bell pepper and corn in the pastry lined
pan. Beat eggs slightly, beat in remianing ingredients. Pour into the
springform pan. Bake uncovered on the lowest oven rack for 20 minutes.
Reduce the oven temperature to 300 degrees F. Bake until a knife inserted
into the center comes out clean, about 30 minutes longer. Let the torte
stand for 10 minutes before cutting. CORNMEAL PASTRY: Mix flour, cornmeal,
oregano and salt in a small bowl; cut in the shortening until the particles
are the sixe of fine crumbs. Sprinkle in the water, 1 Tbls at a time,
tossing with a fork until the flour is moistened and pastry almost cleans
the sides of the bowl (add 1 to 2 teaspoons of water if necessary).