This savory Tomato and Goat Cheese Dutch Baby is a taste treat! Perfect for a meatless meal or brunch. Mine features cherry tomatoes, red onion and goat cheese, but use whatever vegetables and cheese you like to change it up.
If this is the first time you’ve ever considered a savory Dutch Baby recipe, and if you’re anything like me, you just might be having a hard time wrapping your head around it. Sure, most of us have tried the sweet version and now you’re wondering just how this translates into the savoury world. I was too! And I’m here to report that you really need to set aside any bit of scepticism you might have and embrace the savoury Dutch Baby, because it’s just plain delicious!
So how does it taste? The closest I can come to describe it is that it 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.
Cook’s Notes for Tomato and Goat Cheese Dutch Baby
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.
Tomato and Goat Cheese Dutch Baby
For the Dutch Baby:
- 3 large eggs
- 3/4 milk
- 1/2 cup all purpose flour
- 1/4 tsp. salt
- 1 tsp. herbs de Provence
- 2 Tbsp. fresh parsley roughly chopped
- 2 oz. goat cheese
- 2 Tbsp. butter
For the topping:
- 1 Tbsp. 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.