Tunisian tarte — Tunisia

Tunisian tarte, called tajine in Tunisia, is a baked dish built mainly from eggs, thickened and set firm enough to be sliced into squares, closer in texture to a crustless quiche than to an omelet. Its name comes from the earthenware dish it was once baked in, and should not be confused with the North African meat stew that shares the same word in other countries. The dish is reported across Tunisia as a home-cooking staple and is also sold cut into squares at food stalls, eaten warm or at room temperature rather than straight from the oven. To prepare it, diced potatoes and meat or chicken are cooked through with onion, a little tomato paste and spices, then left to cool slightly before being mixed with beaten eggs, grated cheese and chopped parsley. The mixture is poured into a greased baking dish and baked until fully set, then left to rest before being cut into squares. Fillings vary widely from one kitchen to another: some versions add spinach or peas, some use only cheese without meat, and the spice level and cheese choice shift by household. It is generally served as part of a wider spread rather than as a single main course.