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Tielle sétoise (squid and tomato pie)

Tielle sétoise (squid and tomato pie) is built on Salt, Light Brown Sugar, and Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tsp
• 3/4 tbsp
• 3 tbsp

Method (preview)

1. 1

   For the pastry, combine the flour and salt on a work surface add the butter and work the dough with your fingertips until the mixture has a texture like sand or resembles breadcrumbs.

2. 2

   Make a well in the mixture, place the egg yolks and water in the centre and mix using one hand starting from the centre of the well.

3. 3

   In a heavy-based frying pan, gently fry the squid, celery, onion and garlic in three quarters of the olive oil for 2-3 minutes without colouring the squid.

4. 4

   Add the white wine, tomatoes, black olives and sugar.

5. 5

   Cook over a low heat for one hour (the mixture needs to stew together well).

6. 6

   Allow to cool and season to taste with salt and freshly ground black pepper.

7. 7

   Combine the paprika with the remaining olive oil and set aside.

8. 8

   Preheat the oven to 180C/350F/Gas 4 and line a baking tray with baking paper.

9. 9

   Brush the tielle with the paprika oil and bake for 30 minutes.

10. 10

    For the fennel and mint salad, place the sliced fennel and mint leaves in a bowl.

11. 11

    Put the lemon zest and juice in a small glass bowl along with the oil and whisk.

12. 12

    To serve, place the tielle sétoise on a serving board and pile the salad next to it.