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!
I can’t wait to try this recipe! I always have yorkshire pudding with roast beef. My Mom’s recipe is…
1 cup Flour, 1 cup of milk, 3 eggs and a teaspoon of salt. Is it ok to use her recipe, or would it be better to use your measurements? I have also never heard of… herbs de Provence. What is this and where can I get it?
Hi Beth, You could use the Yorkshire pudding recipe, if you like. It will be a bit different, but in the same spirit. Herbs de Provence is a mix of herbs that is often used in French cooking. You can usually find it in with the jarred herbs at any large grocery store. (or try Amazon).
This was so delicious! I made it gluten-free with Bob’s Red Mill 1 to 1 flour and added a little grated parmesan to the batter. It didn’t get the high puffy sides because of the no gluten, but it had a perfect texture and was a huge hit. I’ll be sure to make it again and again. YUM! Thanks so much for the bomb recipe.
Thanks Alanna and so glad you enjoyed it (and that the gluten free worked so well!). Thanks for coming back to let me know :)
Jennifer I just discovered your wonderful blog! There are so many recipes I want to try. Tonight I started with your Tomato,Onion& Cheese Dutch Baby. It was delicious! It disappeared so quickly. I have never, ever heard of a Dutch Baby, but glad I found your recipe. Now I have to try the one with Cranberries and Clemintine glaze. Thank you!!!
Thanks so much, Dena :) Glad you enjoyed the savory Dutch baby! If you get a chance to try the sweet one, I think you’ll be surprised how different they are!
I love these skillets, it’s our way of bringing summer back during the cold winters.
Thanks Amy and I agree. It’s nice to have all these colourful veggies this time of year :)
What a gorgeous savory Dutch baby! I love the toppers you choose, some of my favorites!
Thanks Laura :)
You’re killing me girl!! I don’t know if I want this more in the morning or in the evening! Since it’s about dinner time I could sure make this right about now. OMG!
Thanks Katrina. We had it for dinner, but it would be just as nice in the morning, for sure :)
This is absolutely gorgeous!
Thanks so much, Jennifer :)
I’ve never gotten around to making a sweet Dutch baby, but I think the savory version sounds even more enticing, your photos are so beautiful!
Thanks Sue. Hope you try one. They are yummy! :)
Another reason why I have GOT to get a cast-iron skillet. I don’t want it so the only way I can eat a dutch baby is for it to be sweet all the time! Love the idea of making it savory and I love seeing all those seasonal colors!
Thanks Linda and you must get a skillet. It’s by far my favourite cooking pan!
You are the queen of gorgeous Dutch Babies! I have an entire Pinterest Board dedicated to Dutch Babies but I still haven’t made one – nor have I ever tried one! I’ve been living under a rock, obviously, so this one is for me. LOVE, love, love the savory version. Thank you so much!
Thanks Tricia and you really must try one (or more!) They are much fun, delicious and endlessly customizable :)
Yay to goat cheese twinning today!! I am loving this savory spin on a dutch baby, girlfriend!! I could eat this for breakfast, lunch and dinner daily! The tomato, red onion, and decadent goat cheese topping on here is just perfection! Love Love LOVE! Pinned!
Thanks Cheyanne and yay for goat cheese ;) And thanks for sharing!
Gorgeous Jennifer! This dutch baby is right up my alley! Can’t wait to try. Have a great week!
Thanks so much, Mary Ann. We really enjoyed it (even my meat-loving husband ;)
I love Meatless Monday. And this dutch baby. Pinned!
Thanks Sarah and thanks for sharing :)