Endive, Olive & Potato Tiella
Recipe type: Lunch, Dinner
Cuisine: Italian, Vegetarian, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
The filling for tiella can be customized to your liking. I enjoyed the combination of wilted greens, olives, and garlic with potatoes for added substance. I bake tiella in an iron skillet but you could use any oven-proof skillet or a deep pie pan.
  • 2 teaspoons dry yeast
  • ¼ c. Warm Water
  • 1½ c. All-purpose Flour, plus more as needed
  • 1½ c. Semolina Flour
  • 1½ tsp. Sugar
  • 1 tsp. Salt
  • ¾ c. Cool Water
  • 3 Tbsp. Extra Virgin Olive Oil, plus more for brushing the top crust
  • Extra Virgin Olive OIl
  • 4 medium Yukon Gold Potatoes
  • 3 cloves Garlic, sliced
  • ½ tsp. Red Pepper Flakes, or more to taste
  • 1 Tbsp. Anchovy Paste, optional
  • 2 heads Curly Endive, roughly chopped
  • ½ c. Flavorful Black Olives (Kalamata, Nicoise, or Oil-Cured)
  • 1 tsp. White Wine Vinegar, if needed
  1. Dissolve the yeast in the warm water and let it sit for a few minutes until it starts to get bubbly.
  2. Combine both flours, sugar, and salt in the bowl of a food processor. Pulse several times until well-combined.
  3. Add ¾ c. cool water and 3 Tbsp. olive oil to the active yeast and stir. With the food processor running, slowly add the yeast mixture through the tube until a soft, somewhat wet ball of dough forms, about 30 seconds. If the dough is too wet and does not clear the sides of the bowl, add a little more flour. If the dough seems to dry and stiff, add a Tbsp. or 2 of water.
  4. Turn the dough out onto a floured surface and knead briefly until soft, smooth, and elastic. Place in an oiled bowl, cover, and allow to rise until doubled in size, 1-1½ hours.
  5. Meanwhile, prepare the tiella filling. Boil the potatoes until tender, about 25 minutes. Drain, peel, reserve. While the potatoes are boiling, sauté garlic in olive oil until golden, about 1 minute, in a large pot over medium heat. Add red pepper flakes and anchovy paste, briefly sauté. Add the chopped endive, partially cover the pot, and allow the greens to wilt, about 20 minutes. If there is a lot of moisture in the pan, drain in greens in a colander before proceeding. Place the potatoes in a large bowl and lightly smash with the back of a fork, breaking them up into bite-sized pieces. Add the wilted greens and olives, stir to combine. Taste. Season as needed with salt (you shouldn't need much- the olives and anchovies both contributed plenty), black pepper, olive oil, and vinegar.
  6. Preheat oven to 375°. Lightly oil a 12 inch skillet or pie pan. Divide the dough, ⅔ for the bottom crust, ⅓ for the top. Roll the large piece of dough into a circle large enough to fit the skillet and hang over the edge about an inch. Press into the pan and add the tiella filling. Spread the filling around evenly and compress slightly. Roll the remaining dough into a circle large enough to cover the filling. Lay the top crust on the filling, roll the overhanging edges of the bottom crust, and pinch together as if you are making a double-crusted pie. Make a couple of small slashes in the top crust to allow the steam to escape while baking. Brush the top with a little olive oil and bake until golden, about 45 minutes. Let the baked tiella rest for at least 45 minutes before slicing (I know, I know, but it won't hold together as well if you cut it as soon as you pull it out of the oven).
Tiella can be served warm or at room temperature and keeps well for several days.
Recipe by strawberryplum at http://www.strawberryplum.com/endive-olive-potato-tiella/