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Southwest Torte

Cuisine: Mexican
Type: Cheese, Eggs, Meat, Vegetables
Serves: 6 people

Recipe Ingredients

1 cup 146g / 5.1ozCheddar cheese - shredded
1/4 cup 59mlRipe olives - sliced
4   Bacon slices - *
1/2 cup 73g / 2.6ozRed bell pepper - chopped
1/2 cup 31g / 1.1ozCorn - whole kernel
3   Eggs - large
1 1/2 cups 355mlHalf & half - light cream
1/4 teaspoon 1.3mlRed pepper - ground
  Cornmeal Pastry
1 cup 62g / 2.2ozUnbleached flour
1/3 cup 20g / 0.7ozCornmeal - yellow
1 tablespoon 15mlOregano leaves - dried
1/2 teaspoon 2.5mlSalt
1/2 cup 99g / 3.5ozShortening - vegetable
  Cold water

Recipe Instructions

* Bacon should be crisply cooked and crumbled.

Place the oven rack in the lowest position. Heat the oven to 450F. 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 remaining ingredients. Pour into the Springform pan. Bake uncovered on the lowest oven rack for 20 minutes. Reduce the oven temperature to 300F. 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 size 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).

Source:
Jo Merrill

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