I found this homey dessert in a regional French cookbook called Recettes Paysannes en Lozère, a compendium of specialties from the Languedoc Roussillon region of southern France. The local name for the dish is coupétade, a reference to its vaselike shape, resembling an upside-down cupola, due to the shape of the clay vessel in which it is baked.

The original recipe called for glazing with a jelly made from dried dandelion blossoms. I h