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).
Yields
6 Servings