Southwest Torte

Name: Southwest Torte
Ingredients: 1 cup cheddar cheese; 1/4 cup olives ripe, sliced; 4 slices bacon; 1/2 cup sweet red bell peppers; 1/2 cup corn kernel; 3 large eggs large; 1 1/2 cups light cream (half&half); 1/4 teaspoon red pepper flakes; 1 cup flour, unbleached all-purpose; 13 cup cornmeal yellow; 1 tablespoon oregano dried; 1/2 teaspoon salt; 1/2 cup vegetable shortening vegetable; 1 x water cold

14 ingredients

13 steps

Ingredients

1 cup cheddar cheese
1/4 cup olives ripe, sliced
4 slices bacon
1/2 cup sweet red bell peppers
1/2 cup corn kernel
3 large eggs large
1 1/2 cups light cream (half&half)
1/4 teaspoon red pepper flakes
1 cup flour, unbleached all-purpose
13 cup cornmeal yellow
1 tablespoon oregano dried
1/2 teaspoon salt
1/2 cup vegetable shortening vegetable
1 x water cold

Directions

1

Place the oven rack in the lowest position.
2

Heat the oven to 450F (230C).
3

Prepare Cornmeal Pastry; gather into a ball.
4

Press in the bottom and 2-inches up the sides of an ungreased springform pan, 9 X 3-inches in size.
5

Sprinkle cheese, olives, bacon, bell pepper and corn in the pastry lined pan.
6

Beat eggs slightly, beat in remianing ingredients.
7

Pour into the springform pan.
8

Bake uncovered on the lowest oven rack for 20 minutes.
9

Reduce the oven temperature to 300F (150C).
10

Bake until a knife inserted into the center comes out clean, about 30 minutes longer.
11

Let the torte stand for 10 minutes before cutting.
12

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.
13

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).