1 1/2 tablespoons olive oil
1 small yellow onion (cut into 1/4-inch dice)
1 cup red pepper strips (1/4 inch by 1 inch)
3/4 cup yellow pepper strips (1/4 inch by 1 inch)
2 anchovy fillets (rinsed and mashed into a paste with a fork)
3/4 teaspoon dried Herbes de Provence
1 large clove (peeled and finely minced)
  Salt and freshly ground black pepper
1/3 cup pitted, chopped Niçoise or other small, brine-cured black olives
1 sheet puff pastry, preferably made with butter (about 8 by 9 inches)
1/3 cup grated parmesan (optional)