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tarte from the Massif Central

flogarde aux pommes

Also spelled flagnarde, flognarde or flougnarde, flognarde is an easy-to-make first cousin to clafoutis, using a crêpe-like batter but usually made with plums or apples instead of cherries.

In the Deux Sevres department, they make a version called grimolle; after baking bread in a comunal oven, cooks would butter a giant cabbage leaf, top it with fruit and batter and bake it in the last heat of the oven.


Text © Dana Facaros

Image by Nouvelle Aquitaine produits