1 c Cheddar Cheese; Shredded 1/2 c Corn; Whole Kernel
1/4 c Ripe Olives; Sliced 3 Eggs; Large
4 Bacon Slices; * 1 1/2 c Half & Half; Light Cream
1/2 c Red Bell Pepper; Chopped 1/4 ts Red Pepper; Ground
-CORNMEAL PASTRY-
1 c Unbleached Flour 1/2 ts Salt
1/3 c Cornmeal; Yellow 1/2 c Shortening; Vegetable
1 tb Oregano Leaves; Dried 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).
Yields
6 servings