This savoury tomato and goat cheese Dutch Baby is a taste treat! Perfect for a meatless meal, breakfast or brunch. Features cherry tomatoes, red onion and goat cheese, but you can use whatever vegetables and cheese you like to change it up.

Dutch baby with cherry tomatoes and goat cheese on top

This savoury tomato and goat cheese Dutch Baby is a bit like Yorkshire pudding or a popover. That’s the closest I can come to capturing the flavour, beyond saying it’s good :)

This savoury Dutch Baby is also vegetarian (perfect for #MeatlessMonday) and on the table in about 30 minutes (and that includes the 20 minutes it spends in the oven doing it’s puffing up thing.

Ingredients and Substitutions

Cherry Tomatoes – you can use any type of cherry tomatoes or in a pinch, simply chop up whole tomatoes.

Goat Cheese – I love goat cheese with tomatoes, but this would be equally nice with feta cheese or even cheddar.

Cook’s Notes

While my savoury Dutch Baby features tomatoes, onion and Goat Cheese, the options for toppings are virtually endless. See what’s in your fridge that needs using-up! In place of chopped parsley, a sprinkling of spinach or arugula would also be nice.

My skillet is 8-inches. If yours is larger, consider scaling up the recipe a bit so your Dutch Baby isn’t too thin.

Dutch baby with cherry tomatoes and goat cheese on top

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savoury tomato and goat cheese Dutch baby in skillet

Get the Recipe: Savoury Tomato and Goat Cheese Dutch Baby

A fabulous meatless meal or brunch, this savoury cherry tomato and goat cheese Dutch baby is ready in just about 30 minutes!
4.80 stars from 5 ratings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings


For the Dutch Baby:

  • 3 large eggs
  • 3/4 milk
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon herbs de Provence, or use a mixture of dried thyme, oregano and savory
  • 2 Tablespoons fresh parsley, roughly chopped
  • 2 oz. goat cheese
  • 2 Tablespoons butter

For the topping:

  • 1 Tablespoon olive oil
  • 20 cherry tomatoes, halved
  • 1/4 red onion, sliced
  • Additional chopped fresh parsley for garnish


  • Preheat oven to 425° F.
  • For the toppings, add 1/2 Tbsp. olive oil to skillet and place on stove-top over medium heat. Once hot, add onions and a pinch of salt and saute, stirring, until tender but not browned. Remove to a plate. Add remaining 1/2 Tbsp. olive oil to skillet and add cherry tomatoes and another pinch of salt. Cook, stirring, until just softened. Remove to the plate with the onions and set aside. Wipe out skillet to re-use.
  • In a blender (or large bowl with an immersion blender), blend together the eggs, milk, flour and salt until well blended and foamy.
  • Place 2 Tbsp. butter into clean skillet and place into the oven for a minute or so, or just until butter is melted and foamy. Remove skillet from oven and pour Dutch baby batter into skillet. Sprinkle batter evenly with herbs de Provence, parsley and knobs of the goat cheese.
  • Place into preheated oven and bake until it is puffed and brown around the edges, about 18-20 minutes.
  • Remove from oven and spoon reserved onion/tomato mixture overtop (you can rewarm the vegetables a bit in the microwave, if you like). Season with some salt and pepper and garnish with additional chopped parsley.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Cuisine: American
Course: Breakfast, Brunch, Main Course
Serving: 1serving, Calories: 254kcal, Carbohydrates: 16g, Protein: 10g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 161mg, Sodium: 291mg, Potassium: 304mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1570IU, Vitamin C: 29.7mg, Calcium: 60mg, Iron: 2.7mg
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