Which cuisines (besides Hungarian) have a tradition of serving savory desserts?
In the big French meals, the sweet dessert is sometimes followed by the cheese course which is naturally savoury.

Also, in China, in big meals, a clear simple soup is served at the end of a meal. This is, I am told, to clear the pallette. My experience is Yunnan and Szechuan, and it may not be the same in all of China.