Pissaladiere Strips

ingredients

• filling
• 1 medium onion, finely chopped
• 2 flat anchovy fillets, rinsed and chopped
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 1/2 teaspoon finely chopped fresh rosemary
• 3 tablespoons extra-virgin olive oil
• 1/2 cup Niç,oise or other brine-cured black olives, pitted and coarsely chopped
•  ,
• dough
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
  1/2 teaspoon baking soda & 1/2 cup molasses
  1/2 teaspoon baking soda & 1 cup sour milk/buttermilk/yogurt
  1/2 teaspoon baking soda & 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 3 1/2 tablespoons cold unsalted butter, cut into small pieces
  1/3 cup whipped butter
  3 1/2 tablespoons hydrogenated fat
  3 1/2 tablespoons margarine
  2 2/3 tablespoons olive oil
• 1/2 cup whole milk
•  ,

directions

Make filling:

Cook onion, anchovy, bell peppers, rosemary, a rounded 1/4 teaspoon salt, and 1 dash 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.

Make dough while filling cools:

Preheat oven to 400 degrees 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 9 times with floured hands on a lightly floured surface.

Assemble tarts:

Roll out dough into a 12 inch square (0.25 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 0.5 inch border around edges.

Bake until crust is golden, 23 minutes. Transfer to a rack using a large metal spatula and cool to warm or room temperature. Cut crosswise into 1 inch pieces.

Cooks' notes:

Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Pissaladiè,re strips can be baked 3 hours ahead and kept, uncovered, at room temperature.