Food and wine pairing
Tielle sétoise and Le Rosé from Château Gilbert & Gaillard
On the quaysides of Sète, tielle is eaten at any time of day, warm, by hand or with a fork. This octopus pie, spiced up with tomato and chilli, calls for a fresh, thirst-quenching wine. Le Rosé from Château Gilbert & Gaillard, born on the limestone scree of the plateau, answers it with simplicity.
The recipe
Tielle sétoise with octopus
Serves 6Preparation 45 minCooking 1 hr 50 min
Ingredients
- Dough: 500 g T55 flour
- 15 g fresh baker’s yeast
- 20 cl lukewarm water
- 5 cl olive oil
- 10 g salt
- 1 kg cleaned octopus (or squid)
- 2 onions
- 3 garlic cloves
- 800 g chopped tomatoes
- 1 tablespoon tomato purée
- 10 cl dry white wine
- 1 teaspoon hot paprika (or a pinch of cayenne pepper)
- 1 bouquet garni
- 4 tablespoons olive oil
- 1 egg yolk for glazing
- Salt, pepper
Method
- 1
Plunge the octopus into a large pan of unsalted boiling water and cook it for 45 minutes at a gentle simmer. Drain, leave to cool slightly, then cut into small pieces.
- 2
Meanwhile, dissolve the yeast in the lukewarm water. In a mixing bowl, combine the flour and salt, add the olive oil and then the yeasted water. Knead for 10 minutes until you have a supple dough. Cover and leave to rise for 1 hour at room temperature.
- 3
Slice the onions and chop the garlic. Sweat them in the olive oil over a low heat for 10 minutes, without colouring.
- 4
Add the tomato purée and paprika, then deglaze with the white wine. Pour in the chopped tomatoes, add the bouquet garni, and season with salt and pepper.
- 5
Stir in the octopus and simmer uncovered for 30 minutes, until the sauce is thick. Remove the bouquet garni and leave to cool.
- 6
Preheat the oven to 180 °C. Oil a 28 cm diameter tart tin.
- 7
Divide the dough into two pieces, one slightly larger. Roll out the larger piece thinly and line the tin, leaving the edges overhanging.
- 8
Pour in the cooled filling. Roll out the second piece of dough, lay it on top and seal the edges by rolling them inwards to form a scalloped rim.
- 9
Glaze with egg yolk, prick the lid with a fork and bake for 35 to 40 minutes, until the tielle is nicely golden.
- 10
Leave to rest for 15 minutes before cutting: tielle is eaten warm or cold.
Why this pairing works
Le Rosé
Tielle plays on three registers: the briny sweetness of the octopus, the acidity of a long-reduced tomato sauce and the heat of the chilli. Le Rosé from Château Gilbert & Gaillard, a blend of syrah and grenache, first brings its aromas of small red fruits and floral notes, which naturally extend the sunny character of the tomato. Its palate, combining a sense of richness with freshness, envelops the olive oil pastry without weighing it down, while the freshness cleanses the palate after each spicy mouthful. Finally, its mineral finish, inherited from the Eocene limestone scree, echoes the marine character of the octopus. A simple, straightforward pairing, just like this Sète counter-top dish.
Cut into small squares, tielle makes an ideal aperitif bite to enjoy with a bottle of Le Rosé.
Page updated on 19 October 2026