tielle

Tielle, also known as Tielle Sète, is a savory pie originating from the city of Sète in the Hérault department of southern France. It is a regional specialty, particularly associated with the Occitanie region. The pie is characterized by its thin crust, often made with olive oil, and its filling, which traditionally consists of small, firm fish such as sardines or anchovies, along with tomatoes, onions, garlic, herbs like thyme and rosemary, and sometimes a hint of pastis.

The preparation of Tielle typically involves layering the seasoned fish and vegetable mixture within the pastry shell. The pie is then baked until the crust is golden brown and the filling is cooked through. It is often served warm or at room temperature, and can be enjoyed as a light meal or appetizer. The flavor profile is a balance of the sea-freshness of the fish, the sweetness of the tomatoes and onions, and the aromatic notes of the herbs.

While Tielle Sète is the most well-known variation, other coastal towns in the Languedoc region may have their own versions of this seafood pie, though the Sète style remains the most recognized. Its popularity has led to it being a common sight in local markets and bakeries throughout Sète and the surrounding areas, representing a significant part of the region's culinary identity.