Ingredients

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

Description

• Filling Can Be Made 1 Day Ahead And Chilled, Covered. Bring To Room Temperature Before Using. • Pissaladière Strips Can Be Baked 3 Hours...

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