Pissaladiere Strips

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These savoury pissaladière strips offer a vibrant twist on the classic Provençal tart. By swapping the traditional heavy bread base for a lighter, buttery dough, this version becomes an effortless snack or elegant appetiser. The topping is a rich combination of slow-cooked onions, Mediterranean peppers and salty Niçoise olives, providing a deep savoury flavour that balances perfectly with the crisp, golden crust. Using simple store-cupboard staples, you can create a sophisticated dish that looks beautiful on any serving platter.

This vegetarian-friendly recipe is ideal for casual hosting or as a quick lunchbox addition. The strips are best served warm or at room temperature, making them a versatile choice for picnics or garden parties. Pair these colourful treats with a crisp green salad or a glass of chilled white wine for a true taste of the South of France.

Ingredients for Pissaladiere Strips

1 medelstor lök, finhackad
2 flat anchovy fillets, rinsed and chopped
80g chopped red pepper
80g chopped yellow pepper
1/2 teaspoons finely chopped fresh rosemary
45ml extra jungfruolja
120ml Niçoise or other brine-cured black olives, pitted and coarsely chopped
170g plain flour
2 teaspoons baking powder
1/2 teskedar salt
3 1/2 tablespoons cold unsalted butter, cut into small pieces
120ml whole milk

How to make Pissaladiere Strips

Cook onion, anchovy, peppers, rosemary, a rounded 1/4 teaspoons salt, and 1/8 teaspoons 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.

Preheat oven to 204°C with rack in middle.

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.

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.

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.

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