1/4teaspoonKosher salt, or a bit less for fine salt
Freshly ground pepper
Filling:
1Tablespoonbutter
1/2smallonion, thinly sliced
1smallred apple, quartered, cored and thinly sliced
Fresh thyme leaves, from 1 sprig, or a pinch of dried thyme leaves
Salt and freshly ground pepper
5ozCamembert cheese, (150-170g) thinly sliced
For topping after baking:
Micro or Baby arugula
Fig jam
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Instructions
Preheat oven to 425F (not fan assisted), with rack in the centre of the oven.
In a medium bowl, whisk together the eggs. Add the flour, milk, salt and pepper. Whisk vigorously, until smooth and frothy. Set aside to rest at room temperature while you prepare the filling.
Prepare the onion by peeling and thinly slicing. Prepare the apple by slicing into quarters, removing the core and thinly slicing. Prepare the cheese by slicing into thin slices (leave the rind on).
In an oven-safe skillet, melt the butter. Add the onion and cook over medium heat, stirring, until quite soft and just starting to colour. Add the apple slices and thyme leaves and cook, stirring, about 1 minute, or until the apples have softened slightly.
Re-whisk the batter, then pour into the pan. Top with cheese slices, then immediately place into the preheated oven. Bake for about 20 minutes, until puffy and deep golden.
Remove from oven. Dutch baby will deflate as it cools. That's normal. Allow the Dutch baby to rest for about 15 minutes, before eating, to allow the oils from the cheese to re-absorb (otherwise, you may find it too oily when it is hot). Serve topped with arugula and a dollop of fig jam.
Wrap and refrigerate any leftovers to enjoy later. Rewarm or enjoy at room temperature.
Notes
Be sure to read the Ingredient and Cook's Notes above the recipe card, for more tips on making this recipe.