Active Time

　　40 minutes

　　Total Time

　　1 1/4 hours

　　• 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.

　　

Ingredients

Makes 6 (hors d'oeuvre) servings

　　

For 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 Niçoise or other brine-cured black olives, pitted and coarsely chopped

　　

For dough

1 1/3 cups all-purpose flour

　　2 teaspoons baking powder

　　1/2 teaspoon salt

　　3 1/2 tablespoons cold unsalted butter, cut into small pieces

　　1/2 cup whole milk

　　

Make filling:

Step 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.

　　

Make dough while filling cools:

Step 2

Preheat oven to 400°F with rack in middle.

　　

Step 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.

　　

Assemble tarts:

Step 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.

　　

Step 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.

　　Cooks' notes:

　　· 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.