Farce pour tielle ”pur pouffre

Instructions for use :
For a real Tielle à la Sétoise, use 350 g of bread dough. Separate the dough into two 175 g pieces and flatten them into 2 30 cm circles. Roll out the first piece of dough in an oiled 28 cm mold and prick the bottom with a fork. Then fill the tin with the filling and cover with the second piece of pastry, taking care to moisten the edges with a little water. To obtain the typical Tielle rim, make a knife cut every 2 cm around the edge and fold every other strip of pastry towards the inside of the mould. Don’t forget to prick the top and brush with oil, which will mix with the tomato sauce during baking to give it that lovely orange color. Variation: You can use 2 rolls of puff pastry, cooked for 25 to 30 min in a 210° oven.