Fresh thyme leaves, from about 3 springs (or 1/4 tsp dried thyme leaves)
1teaspoonfine salt
Freshly ground pepper
For the pan:
2Tablespoonsbutter, for the pan
Topping:
10-12cherry or grape tomatoes, halved
1/2medium red onion, sliced into 1 1/2-inch long slices
1/2Tablespoonolive oil
For drizzling after baking:
Balsamic Glaze, *see Note 1 below
Additional crumbled feta cheese, optional
Baby arugula, optional
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Instructions
Preheat oven to 425F (regular bake setting/not fan assisted) and place a 9x13-inch metal baking pan in the oven to heat with the oven. (For a smaller version, half the recipe and bake in an 8-inch square metal pan, a 9-inch round metal pan or a 10-inch cast iron skillet).
In a large bowl, whisk together the flour, milk and eggs well. Add the feta cheese, thyme leaves and salt and mix in well.
Prepare the tomatoes and onion and place in a bowl. Drizzle with olive oil, season with a bit of salt and pepper and stir to combine. Set aside.
When oven is pre-heated, remove the pan from the oven and place the butter into the pan. Swirl around a bit while it melts, then pop the pan back into the oven for about 1 minute.
Re-stir the batter. Remove the pan from the oven and immediately pour the bater into the hot pan. Quickly scatter the prepared tomatoes and onion over-top of the batter evenly. Place into the oven and bake 35-40 minutes, or until deep golden and puffy. (For a smaller Dutch baby, baking time will be reduced. Start checking at about 20 minutes.
Remove from oven. The Dutch baby will quickly deflate and flatten. Allow to stand in the pan about 5 minutes, then slice and serve drizzled with some Balsamic Glaze. To really dress it up, sprinkle with additional crumbled feta cheese, top with baby arugula and then drizzle with balsamic glaze.
Best enjoyed freshly baked. Store left-overs in the refrigerator for 2-3 days.
Notes
1. I use store-bought balsamic glaze, which is easily found in small bottles in and around the Balsamic vinegar at most grocery stores. You can also make your own balsamic glaze by reducing a bit of balsamic vinegar, mixing it with a bit of brown sugar. Heat over low heat on the stove-top until thickened and syrupy.Nutritional information based on using 2% dairy milk. Be sure to read the information above this Recipe Card, for more tips on making this recipe. You will also find Step-by-Step photos there, that you might find useful.