Tielle Sétoise

Tielle Sétoise

Tielle Sétoise is a traditional savory pie originating from the coastal town of Sète in the south of France. This Mediterranean dish is known for its unique blend of flavors, combining the rich, tomato-based filling with tender, marinated octopus or calamari. The filling is encased in a slightly spicy, golden pastry, creating a delicious balance of taste and texture.

Historically, the Tielle was introduced by Italian immigrants from Gaeta who settled in Sète in the early 20th century. Over time, it became a local delicacy and a symbol of the town's culinary heritage. Today, it is enjoyed both as a snack and as part of a meal, often served at festivals and markets, highlighting Sète's vibrant maritime culture and its connection to the sea.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dinner

Cuisine international

Servings 6

Calories 340 kcal

Ingredients

  

• 2.2 lbs Small octopuses
• 1 Onion
• 2 cloves Garlic
• 1 Bunch Thyme
• 2 Bay leaves
• 2 Rolls of shortcrust pastry
• 1 liter Fish stock
• 4.4 oz Crushed tomatoes
• 3.4 fl oz Dry white wine
• 3.4 fl oz Olive oil
• 1 tbsp Tomato paste
• 1 tsp Smoked paprika
• 1 tsp Sweet paprika
• Salt
• Pepper

Instructions

 

• Bring the fish stock to a boil and cook the cleaned octopuses for 1 hour with the bay leaves and a sprig of thyme.
  
• Peel and finely chop the onion, and mince the garlic. Sweat them in a sauté pan with a bit of oil. Add the tomato paste, stir, then add the crushed tomatoes. Deglaze with the white wine and add two-thirds of the spices and the remaining thyme. Season with salt and pepper, bring to a boil, and simmer for 10 minutes.
  
• Drain the octopuses and cut them into pieces. Incorporate them into the tomato sauce. Let the mixture cool in a cold container.
  
• Preheat the oven to 200°C (400°F). Unroll one shortcrust pastry and line a tart pan with its paper. Pour the preparation over the pastry and press it down firmly. Unroll the second pastry and place it over the filling. Seal the edges of the pastry well together.
  
• Brush the top pastry with olive oil using a pastry brush. Sprinkle with the remaining spices. Bake for 35 minutes.
  
• Remove from the oven, let cool for 5 minutes, and cut into portions before serving.
  

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Notes

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Keyword Sétoise, Tielle, Tielle Sétoise

Tielle Sétoise

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