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.
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.
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.
Get the Recipe: Savoury Tomato and Goat Cheese Dutch Baby
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.
More Savoury Dutch Baby Recipes to Love!
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!