I was trying to think of what to make for a Mother's Day brunch, and wanted something along the lines of a quiche but without the hassle of making a crust. Then it occurred to me that when I feel this way about a fruit tart, I make a clafouti. So I decide to make a savory clafouti with some delicate young leeks from the farmers market, which I paired with roasted cherry tomatoes because they came to mind when I thought of cherry clafouti. The result was just what I was looking for: a light and easy springtime dish, perfect for brunch. The leeks and tomatoes were so naturally sweet that it was almost a dessert with no sugar added. And because it was for Mother's Day, I garnished the dish with chopped chives: little baby leeks.

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