Name: Pissaladiere Strips
Cook time: 40 minutes
Total time: 1 1/4 hours
Yield: Makes 6 (hors d'oeuvre) servings
Ingredients: 1 medium onion, finely chopped; 2 flat anchovy fillets, rinsed and chopped; 1/2 cup chopped red bell pepper; 1/2 cup chopped yellow bell pepper; 1/2 teaspoon finely chopped fresh rosemary; 3 tablespoons extra-virgin olive oil; 1/2 cup Niçoise or other brine-cured black olives, pitted and coarsely chopped; 1 1/3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 1/2 tablespoons cold unsalted butter, cut into small pieces; 1/2 cup whole milk

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Pissaladiere StripsMikkel Vang

• Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using. • Pissaladière strips can be baked 3 hours ahead and kept, uncovered, at room temperature.

Cooks' notes:

· Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using. · Pissaladière strips can be baked 3 hours ahead and kept, uncovered, at room temperature.