Pissaladiere Strips

Name: Pissaladiere Strips
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 2 fillets flat anchovy fillets, rinsed and chopped; 2 teaspoons baking powder; 315 milliliters all-purpose flour; 1 teaspoons finely chopped fresh rosemary; 3 Tbsps extra-virgin olive oil; 1 medium onion, finely chopped; 118 milliliters chopped red bell pepper; 1 teaspoons salt; 4 Tbsps cold unsalted butter, cut into small pieces; 118 milliliters whole milk; 118 milliliters chopped yellow bell pepper; 118 milliliters Niçoise or other brine-cured black olives, pitted and coarsely chopped

Pissaladiere Strips is a pescatarian side dish. This recipe serves 6. One portion of this dish contains roughly 4g of protein, 15g of fat, and a total of 252 calories. Head to the store and pick up salt, butter, onion, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 25 hours.

Instructions

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.

Ingredients you will need

Bell Pepper

Rosemary

Anchovies

Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a bowl and stir in olives, then cool filling.

Ingredients you will need

Olives

Equipment you will use

Bowl

Preheat oven to 400°F with rack in middle.

Equipment you will use

Oven

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.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Salt

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Blender

Whisk

Bowl

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.

Ingredients you will need

Dough

Milk

Roll out dough into a 12-inch square (1/4 inch thick) on a lightly floured surface with a floured rolling pin.

Ingredients you will need

Dough

Roll

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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.

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Spread

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Baking Sheet

Bake until crust is golden, 20 to 25 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Transfer to a rack using a large metal spatula and cool to warm or room temperature.

Equipment you will use

Spatula

Cut crosswise into 1-inch pieces.

· 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.