Savory Dutch Baby with Tomato and Goat Cheese Recipe
Follow this recipe to prepare a delicious Savory Dutch Baby, a light and fluffy oven-baked pancake, topped with fresh tomatoes and creamy goat cheese.
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.
Notes
For a different flavor, try adding caramelized onions or roasted bell peppers as additional toppings.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 25gProtein: 15gFat: 28gSaturated Fat: 16gCholesterol: 235mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 6gVitamin A: 45000IUVitamin C: 12.4mgCalcium: 1800mgIron: 0.5mg
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