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Ruins of the Abbey St.Felix-de-Montceau
La Calanque
Plateau de fruits de mer
Chapelle Notre Dame de la SaletteTielle recipe.courtesy of tourist office info.
The Tielle -Octopus tart
Ingredients for 6 people:
Filling:
1 kg of flour
1 teaspoon of yeast.
1 kg of octopus
250 grams of tomato paste
Garlic
Parsley
1 bay leaf
Pinch of hot pepper.
Dough:
Make a simple bread dough using water and the flour and yeast.
Filling:
Cook the octopus in a court bouillon.
Meanwhile, brown the sliced onion in a frying pan, add the garlic, parsley and tomato paste. Brown the ingredients together and moisten the mixture with the white wine and a bit of water. Season the mixture with salt and pepper and let cook for five minutes.
When the octopus is done, clean it under running water, and cut into small pieces.
When the sauce has reduced a bit, add the octopus, the bay leaf, a pinch of hot pepper and let it cook for about 15 minutes until it thickens. The mixture should hold together well.
Roll the dough into a rectangle large enough to cut out two 30cm circles. Put one circle into 28cm tart pan and add the filling. Put the other dough circle on top. Pinch the two sides together with a bit of water.
The Tielle Sétoise requires a special technique for its edges: every 2 cm, cut into the edge by 2 or 3 cm with a knife on both the top and the bottom. Then alternate the pieces of dough, one going toward the top, and the other going toward the bottom. Brush the top with oil and put into a 210 centigrade oven for 15 minutes.
The tielle is done when it takes on a nice yellow/orange color.
