The tourte mute is a type of traditional French pastry, often associated with the region of Provence. It is a savory pie typically filled with a mixture of vegetables, meats, or cheeses, all encased in a flaky crust. The name "mute" refers to the pie being covered or "muted" by its crust, which is usually baked until golden brown. This dish is often enjoyed as a snack or a light meal and can be served warm or at room temperature. The tourte mute is similar to other regional pastries, such as the tarte or quiche, but it stands out due to its unique filling and preparation methods.