Pissaladiere Strips

1. 1

   Cook onion, anchovy, bell peppers, rosemary, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil in a heavy medium skillet over medium heat, stirring occasionally, until onion is golden, about 10 minutes. Transfer to a bowl and stir in olives, then cool filling.

2. 2

   Preheat oven to 400u00b0F with rack in middle.

3. 3

   Whisk together flour, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.

4. 4

   Roll out dough into a 12-inch square (1/4 inch thick) on a lightly floured surface with a floured rolling pin. Cut into 3 equal strips. Arrange strips 1 inch apart on an ungreased baking sheet and spread with filling, leaving a 1/2-inch border around edges.

5. 5

   Bake until crust is golden, 20 to 25 minutes. Transfer to a rack using a large metal spatula and cool to warm or room temperature. Cut crosswise into 1-inch pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.