If you are looking for a delightful and savory breakfast or light lunch, this Savory Dutch Baby with Tomato and Goat Cheese is an excellent choice. The fluffy, oven-baked pancake is complemented by tangy goat cheese and juicy cherry tomatoes, creating a harmonious blend of flavors. Ready in just 30 minutes, this recipe is not only easy to make but also perfect for impressing guests or enjoying a special meal at home.
Tips to Make the Savory Dutch Baby with Tomato and Goat Cheese Recipe:
1. Preheat the Oven: Ensure your oven is thoroughly preheated to 425°F (220°C) before you begin. A hot oven is crucial to achieve the perfect rise and golden-brown color of your Dutch Baby.
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2. Use Room Temperature Ingredients: For a smooth and lump-free batter, bring the eggs and milk to room temperature before mixing. This helps the batter combine evenly and rise better in the oven.
3. Use a Cast Iron Skillet: A cast iron skillet is ideal for making a Dutch Baby. It retains heat well, ensuring your pancake is crisp on the edges and soft in the center. If you don’t have a cast iron skillet, an oven-safe skillet will also work.
4. Don’t Overmix the Batter: Mix the batter just until combined to avoid overworking it. Overmixing can deflate the air bubbles, resulting in a dense Dutch Baby instead of a fluffy one.
5. Add Toppings Before Serving: Wait until your Dutch Baby is out of the oven to add the cherry tomatoes and goat cheese. This keeps the toppings fresh and prevents the tomatoes from becoming mushy.
Follow these tips, and you’ll have a delicious, eye-catching Savory Dutch Baby with Tomato and Goat Cheese that’s perfect for any occasion!
How to Make Savory Dutch Baby with Tomato and Goat Cheese Recipe?
Savory Dutch Baby with Tomato and Goat Cheese Recipe
Equipment
- 1 Oven Preheated to 425°F (220°C)
- 1 Cast iron skillet 10-inch, for baking the Dutch baby
- 1 Mixing Bowl For preparing the batter
- 1 Whisk For blending ingredients
Ingredients
- 3 Large eggs At room temperature
- 1/2 cup All-purpose flour
- 1/2 cup Whole milk At room temperature
- 1/4 tsp Salt
- 1/4 cup Unsalted butter Melted
- 1 cup Cherry tomatoes Halved
- 3 oz Goat cheese Crumbled
- 1 tbsp Fresh basil Chopped
- 1 tsp Olive oil
- to taste Salt and pepper
Instructions
- Preheat your oven to 425°F (220°C) and place the cast iron skillet inside to heat.
- In a mixing bowl, whisk together eggs, flour, milk, and salt until smooth and well blended.
- Carefully remove the hot skillet from the oven and add the melted butter, swirling it to coat the pan.
- Pour the batter into the hot skillet and immediately return it to the oven.
- Bake for 20 minutes or until the Dutch baby is puffed up and golden brown.
- While the Dutch baby is baking, prepare the toppings: in a small bowl, combine cherry tomatoes, olive oil, salt, and pepper.
- When the Dutch baby is ready, remove it from the oven and immediately top with crumbled goat cheese and cherry tomatoes.
- Garnish with fresh basil and serve immediately.
