Jean Brunelin’s recipe
Originally from the fishing district of Pointe Courte in Sète (Hérault), a former photographer, Jean Brunelin held several restaurants, in Cap d’Agde, in Ibiza (Spain) but especially in Sète, where he settled permanently at the beginning of the 1990s. He created a Facebook group called “Defend Sète cuisine” which, according to him, is disappearing.
For 4 people
- 500g flour
- a C. baker’s yeast
- a C. olive oil
- 1 onion
- a bunch of flat-leaf parsley
- 2 cloves garlic
- 150 g of tomato puree
- 1 kg small rock octopus
- thyme, bay leaf
- a dozen pitted black olives
- half a glass of white wine
- half a glass of oil
- 1 sachet of Spigol (spice mix for paella)
- salt pepper
Utensils: scissors, teglia (or pie pan), rolling pin and pastry brush, paring knife.
Preparation of the dough: mix the flour with a tablespoon of olive oil, baking powder and salt. Leave to rise in a warm place, then roll out the dough into two thin, identical disks, with a diameter slightly larger than that of your pie pan.
Cooking pouffre (Sète name for octopus): Thaw the octopus that you have previously put in the cold to break the fibers of the flesh so that they cook faster. Cook the pouffres in salted water flavored with a bay leaf and a little thyme. Allow about an hour: until the octopus becomes soft to the bite.
When the octopuses are cooked, cool them under cold water and clean them: remove the black skin, empty the body and remove the suction cups by pulling on them.
Preparation of the filling: Cut the pouffres into pieces using scissors, then set aside. Chop the clove of garlic, chop the parsley, mince the onion. Heat a pan with a tablespoon of oil. Brown the onion. Halfway through cooking, stir in the chopped parsley then the garlic (last to avoid blackening). Mix everything well while adding the tomato puree. Pour in the black olives in pieces and the white wine. Mix well and reduce slightly.
Incorporate the pouffre, pour a small glass of water, then cook for about a quarter of an hour – until the mass thickens. Salt, pepper.
Assembling and baking the tielle: Using a brush, coat the bottom of the mold with oil and line with the first disc of dough (which will form the bottom) by bringing it up to the edges of the mould.
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Pour the filling, spreading it evenly over the entire surface. Gently place the second disc of dough: it will act as a lid. Chickle the edges of the tielle with the tip of a paring knife: form small teeth by folding them inwards and outwards, alternately.
In a bowl, mix a quarter of a glass of oil and a sachet of Spigol (or paella spice mix), then brush the surface of the tielle generously with a brush.
Bake at 220°C and cook for about half an hour, watching the cooking: the tielle dough must remain soft, never crunchy.