Tielle sétoise

Name: Tielle sétoise
Total time: 90 min
Yield: Serves 6
Cuisine: Languedoc
Ingredients: For the dough: 300 g (2½ cups) flour, 100 ml (scant ½ cup) olive oil, 1 packet yeast, 150 ml (⅔ cup) lukewarm water, 1 teaspoon salt; For the filling: 600 g (1⅓ lb) cleaned octopus, 400 g (14 oz) chopped tomatoes; 3 onions; 4 garlic cloves; 1 bird's eye chili; 1 tablespoon sweet paprika; 1 tablespoon tomato paste; 100 ml (scant ½ cup) white wine; Parsley, salt, pepper

Sète octopus and tomato pie

⏱ 90 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

For the dough: 300 g / 2½ cups flour100 ml / scant ½ cup olive oil, 1 packet yeast, 150 ml / ⅔ cup lukewarm water, 1 teaspoon salt
For the filling: 600 g / 1⅓ lb cleaned octopus400 g (14 oz) crushed tomatoes
3onions
4 clovesgarlic
1bird's eye chili
1 tablespoonsweet paprika
1 tablespoontomato paste
100 ml (½ cup)white wine
Parsleysalt, pepper

For the dough: 300 g / 2½ cups flour 100 ml / scant ½ cup olive oil, 1 packet yeast, 150 ml / ⅔ cup lukewarm water, 1 teaspoon salt
For the filling: 600 g / 1⅓ lb cleaned octopus 400 g (14 oz) crushed tomatoes
3 onions
4 cloves garlic
1 bird's eye chili
1 tablespoon sweet paprika
1 tablespoon tomato paste
100 ml (½ cup) white wine
Parsley salt, pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Round tart pan

Oven

Dutch oven or stockpot

Kitchen scale

Chef’s knife

03 — Method

Make the dough: mix the flour, salt, yeast, oil and water. Knead and let rise for 1 hour.
Boil the octopus in salted water for 45 minutes to tenderize it.
Cut it into small pieces.
Sweat the onions and garlic in a little oil.
Add the tomatoes, tomato paste, paprika, chili and white wine.
Stir in the octopus and simmer uncovered for 30 minutes to thicken.
Roll out two-thirds of the dough and line a round pan.
Fill with the octopus and tomato and add chopped parsley.
Cover with the rest of the dough and seal the edges.
Cut a steam vent in the center and bake for 35 minutes at 200°C (400°F).
Serve warm in wedges, as an appetizer or starter.