Recipe: Tielle à la sétoise

1- Prepare the dough with the flour by making a well in the center, then add the butter, 1 egg, 1 nice pinch of salt and 1/2 glass of Frontignan.
Above all, do not knead it too much and let it rest like all doughs (you can also buy raw bread dough and rework it a bit with 1 or 2 tablespoons of olive oil and muscat; the result will be different because the dough will rise but both schools exist in Sète; personally I strongly prefer the unleavened version; the muscat is optional but gives a sweet flavor that contrasts with the acidity of the tomato and which is well liked in the Sète region.

2- Cut the squid into very small pieces or better into thin small strips and blanch in boiling (very) lightly salted water for 5 minutes then drain

3- Sauté the finely sliced garlic and onion in olive oil then add the squid.

4- Dust lightly (sprinkle a little flour on the squid), mix and cook the flour a little (1 minute) and deglaze with 1 glass of muscat.

5- Add the peeled and crushed tomatoes (you can buy them canned to simplify), salt (taste), pepper and add the cayenne.

6- Let cook on very low heat while watching (tomato can splash and burn!) for 40 minutes to bind and thicken (the dough will need to support this filling without becoming soaked); the flesh of the squid should break down more or less a bit like rillettes (according to taste).

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Chef Patrick's Comment