Pissaladiere Strips
A savory French-inspired appetizer featuring a flaky pastry base topped with caramelized onions, anchovies, bell peppers, and Niçoise olives. These Mediterranean strips combine the classic flavors of Provence in an elegant finger food format.
Ingredients
- •1 medium onion
- •2 fillets anchovy fillets
- •½ cup red bell pepper
- •½ cup yellow bell pepper
- •½ teaspoon fresh rosemary
- •3 tablespoons extra-virgin olive oil
- •½ cup Niçoise olives
- •1⅓ cups all-purpose flour
- •2 teaspoons baking powder
- •½ teaspoon salt
- •3½ tablespoons unsalted butter
- •½ cup whole milk
Cooking Instructions
- 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.
10 min
- 2.
Preheat oven to 400°F with rack in middle.
5 min
- 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.
10 min
- 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.
10 min
- 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.
25 min
