Southwest Torte

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Title: SOUTHWEST TORTE
Categories: Mexican, Cheese/eggs, Vegetables, Meats
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

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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).

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