Blistered Tomato & Burrata Savory Dutch Baby
A hot, puffy Dutch Baby topped with roasted cherry tomatoes and creamy burrata cheese, perfect for brunch or dinner.
Servings: 4 servings
Calories: 350kcal
Ingredients
Batter Ingredients
- 3 large large eggs Fresh, large eggs provide the protein structure that helps the pancake rise.
- 125 ml whole milk Creamy and rich, whole milk adds moisture and flavor to the batter.
- 75 g all-purpose flour The foundation of the Dutch Baby, giving it the lovely texture we crave.
- 1/2 tsp salt Enhances the overall flavor, making each bite more delicious.
- 1/4 tsp garlic powder Adds a hint of aromatic warmth.
- 1 tbsp grated Parmesan Savory and nutty, this cheese infuses depth into the batter.
- 2 tbsp unsalted butter For a golden, crisp base and a luscious flavor.
Topping Ingredients
- 200 g cherry tomatoes Juicy and bursting with sweetness, they transform as they blister in the heat.
- 1 tbsp olive oil Adds richness and helps create that perfect roast.
- 1 whole burrata (approx. 125g) Creamy and elegant, the star of the dish that brings it all together.
- 2 tbsp basil pesto Adds an herby, aromatic brightness.
- Salt & pepper to taste Essential seasonings to elevate the flavor.
- Optional: fresh basil leaves & chili flakes For added garnish, freshness, and a hint of heat.
Instructions
Preheat Oven and Skillet
- Begin by placing a 25cm (10-inch) oven-safe skillet in your oven. Preheat it to a sizzling 220°C (425°F).
Blend Batter
- In a blender or bowl, combine the eggs, whole milk, flour, salt, garlic powder, and grated Parmesan. Blend until smooth and cohesive.
- Set it aside to rest while your oven heats up.
Butter & Pour
- Carefully remove the hot skillet from the oven and add 2 tablespoons of unsalted butter, swirling it around to coat the bottom.
- Pour in the batter quickly and confidently, then return it to the oven.
Bake Dutch Baby
- Bake for 18–20 minutes without opening the oven door. Watch as it puffs up.
Roast Tomatoes
- While your Dutch Baby is baking, toss the cherry tomatoes with olive oil, salt, and pepper. Spread them out on a tray and roast in the oven for about 15 minutes.
Assemble
- Once the Dutch Baby emerges, top it with your roasted tomatoes and place the whole burrata in the center.
- Drizzle the basil pesto over the top.
Finish & Serve
- Garnish with fresh basil leaves and a sprinkle of chili flakes. Slice or spoon the Dutch Baby to serve warm.
Notes
Preheating the skillet is crucial for achieving the rise. Take your time while preparing your ingredients for a more relaxed homemade experience.