Get the Recipe: Savoury Tomato and Goat Cheese Dutch Baby
A fabulous meatless meal or brunch, this savoury cherry tomato and goat cheese Dutch baby is ready in just about 30 minutes!
Ingredients
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
Instructions
- Preheat oven to 425° F. (non-convection/not fan-assisted).
- 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.
Notes
Tips!
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 in diameter across the bottom and 10 inches in diameter across the top. If yours is larger, consider scaling up the recipe a bit so your Dutch Baby isn't too thin.
Be sure to read the notes above this recipe card for more tips, options, substitutions and variations for this recipe!
Serving: 1serving, Calories: 254kcal, Carbohydrates: 16g, Protein: 10g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 161mg, Sodium: 291mg, Potassium: 304mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1570IU, Vitamin C: 29.7mg, Calcium: 60mg, Iron: 2.7mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!
