Savory Herb Dutch Baby with Slow Roasted Tomatoes
User Reviews
5
Savory Herb Dutch Baby with Slow Roasted Tomatoes
Description
This recipe features a Dutch baby pancake made from a batter combining eggs, whole milk, dried chives, ranch seasoning, salt, and all-purpose flour, baked in a hot buttered pan until puffed and golden. The baked Dutch baby develops a crisp, slightly browned top and airy interior.
Alongside, slow roasted cherry tomatoes cook at low temperature with olive oil, garlic, sugar, salt, black pepper, and dried thyme until shriveled and caramelized, enhancing their natural sweetness and adding complexity to the dish’s flavor profile.
The Dutch baby is topped with crumbled gorgonzola cheese and fresh basil or similar herbs just after baking, lending a creamy sharpness and fresh herbal notes. This combination makes for a savory dish with balanced textures—light and fluffy pancake, creamy cheese, and concentrated roasted tomatoes—that works well for brunch or a savory snack.
Ingredients
slow roasted tomatoes
- 2 pints cherry tomato halved, or grape tomatoes
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1 garlic minced, clove
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme dried
savory dutch baby
- 6 tablespoons butter
- 6 egg large
- 1 cup milk whole
- ½ teaspoon salt
- 3 tablespoons chives dried
- 2 tablespoons ranch seasoning trader joes or hidden valley works
- 1 cup all-purpose flour
- ½ cup gorgonzola cheese crumbled, for topping
- ¼ cup herbs like basil, for topping, fresh
Instructions
slow roasted tomatoes
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, thyme and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet.
- P.S. These keep great in a sealed container in the fridge for a few days if you have extra!
savory dutch baby
- Preheat the oven to 425 degrees F. Place the butter in a 9x13 baking dish and stick it in the oven while you prepare the other ingredients.
- In a blender, combine the eggs, milk, salt, chives, ranch seasoning and flour. Blend until smooth and combined.
- Bring the dish out of the oven (the butter should be melted! If not, wait until it melts.). Pour the batter into the hot pan.
- Return the pan to the oven and bake for 25 minutes, until the pancake is puffed up and golden.
- Remove from the oven and top with the gorgonzola, slow roasted tomatoes and fresh basil. Serve!
User Reviews
Overall Rating
5
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