Pissaladiere Strips

Ingredients

• 2 fillet flat anchovy rinsed chopped
• 2 teaspoons double-acting baking powder 
• 1.3 cups flour all-purpose
• 0.5 teaspoon rosemary fresh finely chopped
• 3 tablespoons olive oil extra-virgin
• 1 medium onion finely chopped
• 0.5 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 3.5 tablespoons butter unsalted cold cut into small pieces
• 0.5 cup milk whole
• 0.5 cup bell pepper yellow chopped
• 0.5 cup niçoise black pitted coarsely chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• blender
• spatula
• rolling pin

Directions

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.
2. Transfer to a bowl and stir in olives, then cool filling.
3. Preheat oven to 400°F with rack in middle.
4. 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.
5. 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.
6. Roll out dough into a 12-inch square (1/4 inch thick) on a lightly floured surface with a floured rolling pin.
7. 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.
8. Bake until crust is golden, 20 to 25 minutes.
9. Transfer to a rack using a large metal spatula and cool to warm or room temperature.
10. Cut crosswise into 1-inch pieces.
11. · 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.