Title: Southwest torte
 Categories: Mexican, Cheese/eggs
      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

MMMMM----------------------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).