Recipe: Tunisian Tagine in Crust

Start by peeling the potatoes, cutting them into cubes and frying them (in a pan with a little oil is better than a deep fryer).
Brown the sliced onion and crushed garlic in a pan then add the chicken, sear well until the chicken takes on a nice color, salt and pepper.
In a bowl break the eggs, beat them into an omelette, add the spices and herbs, the Gruyère, the potatoes and the meat and onion, mix everything together.
Line a loaf pan with the puff pastry leaving the edges overhanging, put the preparation in it, close well with the pastry and seal the edges.
Brush the top with egg yolk and sprinkle with sesame seeds.
Bake in a hot oven (355°F (180°C)) for about forty minutes.
Serve with a good salad, it's excellent!!!