Des bateaux de pêche traditionnels sont amarrés dans le port, avec des filets et des paniers visibles à bord. En arrière-plan, des bâtiments industriels et des entrepôts longent le quai, donnant une idée de l'activité maritime et commerciale de l'époque. Un grand navire de fret est visible au loin, soulignant l'importance du port pour le commerce international. L'image est teintée en bleu, ce qui ajoute une touche nostalgique et met en valeur le contraste entre les éléments maritimes et industriels.

The recipe for Tielle Sétoise, a gourmet adventure

Ah, the tielle sétoise! This delicious pie filled with spicy octopus and tomato sauce is a true star in Sète. If you're ready to embark on a Mediterranean culinary adventure, here is the traditional recipe for tielle. Follow these steps, and you'll soon have a tielle worthy of the best tables in Sète. Put on your apron, and let's get started!

Ingredients

To make a tielle sétoise for 6 to 8 people, you will need:

For the dough

  • 500 g of flour
  • 10 g of baker’s yeast
  • 20 cl of warm water
  • 10 cl of olive oil
  • 1 pinch of salt

For the filling

  • 1.5 kg of octopus (or squid)
  • 400 g of peeled and chopped tomatoes (canned or fresh)
  • 2 onions
  • 3 cloves of garlic
  • 15 cl of dry white wine
  • 4 tablespoons of olive oil
  • 1 teaspoon of Espelette pepper (or paprika, according to your taste)
  • Salt and pepper

Preparing the dough

Activating the yeast:

  • In a bowl, dissolve the baker’s yeast in a little warm water. Let it sit for about 10 minutes, until bubbles form on the surface.

Making the dough:

  • In a large bowl, mix the flour and salt.
  • Add the activated yeast, olive oil, and warm water.
  • Knead the dough for about 10 minutes, until it becomes smooth and elastic.
  • Form a ball, cover it with a clean cloth, and let it rest in a warm place for about 1 hour, until it doubles in volume.

Preparing the filling

Cooking the octopus:

  • Rinse the octopus under cold water and plunge it into a large pot of boiling water. Cook it for about 30 minutes, until tender.
  • Drain the octopus, let it cool, then cut it into small pieces.

Making the sauce:

  • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and cook until translucent.
  • Add the minced garlic and cook for an additional minute.
  • Stir in the chopped tomatoes and let simmer for about 10 minutes, until the sauce thickens.
  • Add the white wine, Espelette pepper, salt, and pepper. Mix well.
  • Add the octopus pieces to the sauce and let simmer for another 10 minutes to blend the flavors.
  • Let the filling cool.

Assembling the Tielle

Preparing the dough:

  • Divide the dough into two parts, one slightly larger than the other.
  • Roll out the larger part of the dough to cover the bottom and sides of a 28 cm diameter pie dish.

Assembling the tielle:

  • Preheat your oven to 180°C (350°F).
  • Place the rolled-out dough in the pie dish.
  • Pour the cooled filling onto the dough and spread it evenly.
  • Roll out the second part of the dough to form a disc that will cover the filling.
  • Place this dough disc over the filling and seal the edges well by pinching the two layers of dough together.
  • Make a few slits on top of the tielle to allow steam to escape during baking.

Baking the tielle:

  • Bake the tielle in the preheated oven for about 40 minutes, until the dough is golden and crispy.

Tasting

Let the tielle cool slightly before cutting it into portions. The tielle sétoise can be enjoyed hot or at room temperature, according to your preferences. Serve it with a green salad and a glass of dry white wine for a complete and delicious meal.

There you have it, the recipe for tielle sétoise, a true invitation to a culinary journey. Whether to impress your friends or simply to treat yourself, this Mediterranean pie will not fail to delight your taste buds. So, get cooking, and bon appétit!