Pissaladiere Strips

Ingredients for Pissaladiere Strips

• 1 medium onion, finely chopped

• 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

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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