Savory Herb Dutch Baby with Slow Roasted Tomatoes Recipe
A delicious and savory Dutch Baby pancake topped with slow roasted cherry tomatoes, gorgonzola, and fresh herbs. This recipe combines the light, fluffy texture of a Dutch Baby with caramelized tomatoes and a blend of herbs and ranch seasoning for a flavorful brunch or light dinner.
- Prep Time: 20 minutes
- Cook Time: 2 hours 5 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Slow Roasted Tomatoes
- 2 pints cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
Savory Dutch Baby
- 6 tablespoons butter
- 6 large eggs
- 1 cup whole milk
- ½ teaspoon salt
- 3 tablespoons dried chives
- 2 tablespoons ranch seasoning (Trader Joe’s or Hidden Valley works)
- 1 cup all-purpose flour
- ½ cup crumbled gorgonzola for topping
- ¼ cup fresh herbs (like basil) for topping
Instructions
- Prepare Slow Roasted Tomatoes: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. Spread the halved cherry tomatoes on the sheet. Drizzle them with olive oil and sprinkle with minced garlic, sugar, salt, pepper, and dried thyme. Toss everything well to coat the tomatoes evenly. Roast the tomatoes for 1.5 to 2 hours, tossing every 30 minutes, until they are caramelized, shriveled, and sweet. Once done, you can store any leftovers in a sealed container in the fridge for a few days.
- Preheat for Dutch Baby: Increase your oven temperature to 425°F (220°C). Place the butter in a 9×13-inch baking dish and put it into the oven to melt while you prepare the batter.
- Make the Batter: In a blender, combine the eggs, whole milk, salt, dried chives, ranch seasoning, and all-purpose flour. Blend until the mixture is smooth and fully combined.
- Pour Batter and Bake: Carefully remove the hot baking dish from the oven once the butter has melted. Immediately pour the prepared batter into the hot butter-lined pan. Return the pan to the oven and bake for 25 minutes, or until the Dutch Baby is puffed up and golden brown.
- Add Toppings and Serve: Remove the Dutch Baby from the oven. Top it with crumbled gorgonzola, the slow roasted tomatoes, and fresh basil or other herbs. Serve immediately and enjoy!
Notes
- Slow roasted tomatoes can be prepared in advance and stored in the refrigerator for up to 3-4 days.
- Use a high-sided baking dish to allow the Dutch Baby to puff up properly.
- Ensure the butter is fully melted and hot before pouring in the batter to achieve the right texture.
- Feel free to swap fresh herbs for your preferred variety such as thyme or oregano.
- For a dairy-free version, substitute butter with a vegan alternative and use a dairy-free milk.
