Tielle Sétoise

Introduction

The Tielle Sétoise is a savory pie steeped in the rich culinary tradition of the port city of Sète, located in the Languedoc-Roussillon region in southern France. This iconic dish has made its mark as a seafaring delight, known for its delectable blend of tender octopus and tomato sauce encased in golden pastry. Historically, this dish was brought to Sète by Italian immigrants from Gaeta in the 19th century, who adapted their local octopus pie to the ingredients and tastes of southern France.

Ingredients

• Octopus - 1 kg (2.2 lbs)
• Tomato paste - 200g (7 oz)
• Onion - 1 large, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 4 tablespoons
• White wine - 200 ml (7 fl oz)
• Parsley - a small bunch, chopped
• Pastry dough - 500g (17.6 oz)
• Egg - 1, beaten (for glazing)
• Salt - to taste
• Black pepper - to taste
• Chili pepper flakes - a pinch (optional)

Preparation

The preparation of Tielle Sétoise is a careful and time-honored process that begins with the selection of a fresh octopus. Ensure that your octopus is thoroughly cleaned and tenderized. Tenderizing can be done by gently boiling it with a wine cork in the water—a traditional method said to enhance its softness.

Tenderizing the Octopus

1. Clean the octopus under cold running water, remove the beak, and ensure all parts are thoroughly washed.
2. Bring a large pot of salted water to a boil. Add the octopus and a wine cork to the pot. Reduce to a simmer and cook the octopus for about 45 minutes until tender. Use a cooking timer to keep track.
3. Once cooked, remove the octopus and let it cool at room temperature. Cut it into small pieces once cooled.

Cooking the Filling

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent.
2. Add the chopped octopus to the skillet and cook for about 5 minutes.
3. Stir in the tomato paste and white wine, bringing the mixture to a simmer. Let it cook for 15 minutes, allowing the flavors to meld, to ensure correct timing refer to a cooking timer.
4. Season with salt, black pepper, and, if desired, a pinch of chili pepper flakes.
5. Remove from heat and fold in the chopped parsley. Allow the filling to cool.

Assembly and Baking

1. Preheat your oven to 200°C (392°F) and set a cooking timer for the preheat duration.
2. Roll out the pastry dough and line a round pie dish with it, leaving excess hanging over the edges.
3. Spoon the cooled octopus filling into the prepared pastry shell, spreading it evenly.
4. Cover with another layer of pastry, sealing the edges by pressing them together and trimming any excess. Make slits on top to allow steam to escape.
5. Brush the top with a beaten egg for a glossy finish.
6. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and has a crispy finish. Use your cooking timer to perfect the bake.

Finishing Touches

Once the Tielle Sétoise is baked to perfection, remove it from the oven and allow it to cool slightly to room temperature. This will enable the flavors to settle and make slicing easier.

Enjoying Tielle Sétoise

Best enjoyed at room temperature, the Tielle Sétoise can be served as a main course accompanied by a simple green salad and a crisp white wine or light red from the Languedoc region. This dish is equally enjoyable as a shared appetizer or for a hearty picnic meal. Relish each bite, appreciating the blend of sea flavors perfectly enwrapped in a flaky crust, a testament to the gastronomic heritage of Sète.