A delicious and easy, savoury tomato feta Dutch baby, with cherry tomatoes, red onion and feta. Serve drizzled with balsamic glaze.
Why I love this easy and delicious savoury Dutch baby!
If you’re looking for a quick and easy, meatless meal or brunch dish, you’ll love this savoury Dutch baby!
This meatless, savoury Dutch baby is great warmer weather eating, as it’s a lighter meal, but since it uses cherry tomatoes, that are available year round, it’s also perfect for enjoying any time of year.
The combination of tomatoes, onion and feta is always a winner. You can add more vegetables, too! Topped with a drizzle of balsamic glaze and it’s just about a perfect meatless meal.
Finally, I just love that Dutch babies are made with just a few simple, pantry items. That means I can make one whenever, so they are perfect for a last-minute dinner recipe.
Ingredients and Substitutions
Cherry or Grape Tomatoes – you can use any small tomato or in a pinch, simply cut a larger tomatoes into chunks. For larger tomatoes, you may want to remove some of the seed/liquid, to avoid a soggy dish.
Red Onion – I love the extra flavour of red onion, but a regular yellow cooking onion will work here, as well.
Feta Cheese – tomato and feta is always a great flavour combination, but goat cheese would be a fine choice here, too, if you prefer.
Milk You can use any fat content of milk. I find whole milk (3%) gives the nicest results. I haven’t tested this recipe with non-dairy milk. It may work just fine, though I suspect the texture would be somewhat different.
Other options – if you’d like to add some more goodies to this savoury Dutch baby, you could certainly add some baby or chopped spinach to the batter. You could also top with additional crumbled feta and some arugula after it comes out of the oven (and before you drizzle the balsamic). Something like broccolini would also be nice, or some pre-cooked broccoli.
You’ll start by popping a baking pan into the oven while the oven preheats, so it gets nice and hot.
Step 1: Mix up the easy batter. No mixer needed – just a bowl and a whisk! Prepare the vegetables and have them ready.
Step 2: When oven is preheated, remove the hot pan from the oven and add the butter to the pan. Add the batter to the hot pan, top with vegetables and bake.
If his happens to be the first Dutch baby you are making, know that Dutch babies will puff up a lot as they bake, but will immediately deflate when taken out of the oven. That’s what they do, so no, you didn’t do anything wrong :)
If you’d like a smaller dish, half the recipe (you can use the handy “1/2X” button on the recipe card to half the ingredients automatically). Bake in an 8×8-inch square metal pan, a 9-inch round metal pan or a 10-inch cast-iron skillet.
Making ahead, storing and freezing
Dutch babies are generally best enjoyed when freshly cooked, though they do keep and re-heat fairly well. Store left-overs in the fridge and re-heat slightly in the microwave (or a 350F oven) and enjoy.
Get the Recipe: Savoury Tomato Feta Dutch Baby
- 1 1/2 cups all purpose flour
- 3 cups 2% milk
- 4 large eggs
- 3/4 cups feta cheese, crumbled
- Fresh thyme leaves, from about 3 springs (or 1/4 tsp dried thyme leaves)
- 1 teaspoon fine salt
- Freshly ground pepper
For the pan:
- 2 Tablespoons butter, for the pan
- 10-12 cherry or grape tomatoes, halved
- 1/2 medium red onion, sliced into 1 1/2-inch long slices
- 1/2 Tablespoon olive oil
For drizzling after baking:
- Balsamic Glaze, *see Note 1 below
- Additional crumbled feta cheese, optional
- Baby arugula, optional
- Preheat oven to 425F (regular bake setting/not fan assisted) and place a 9x13-inch metal baking pan in the oven to heat with the oven. (For a smaller version, half the recipe and bake in an 8-inch square metal pan, a 9-inch round metal pan or a 10-inch cast iron skillet).
- In a large bowl, whisk together the flour, milk and eggs well. Add the feta cheese, thyme leaves and salt and mix in well.
- Prepare the tomatoes and onion and place in a bowl. Drizzle with olive oil, season with a bit of salt and pepper and stir to combine. Set aside.
- When oven is pre-heated, remove the pan from the oven and place the butter into the pan. Swirl around a bit while it melts, then pop the pan back into the oven for about 1 minute.
- Re-stir the batter. Remove the pan from the oven and immediately pour the bater into the hot pan. Quickly scatter the prepared tomatoes and onion over-top of the batter evenly. Place into the oven and bake 35-40 minutes, or until deep golden and puffy. (For a smaller Dutch baby, baking time will be reduced. Start checking at about 20 minutes.
- Remove from oven. The Dutch baby will quickly deflate and flatten. Allow to stand in the pan about 5 minutes, then slice and serve drizzled with some Balsamic Glaze. To really dress it up, sprinkle with additional crumbled feta cheese, top with baby arugula and then drizzle with balsamic glaze.
- Best enjoyed freshly baked. Store left-overs in the refrigerator for 2-3 days.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!