Blistered Tomato & Burrata Savory Dutch Baby
A deliciously fluffy Dutch Baby pancake topped with roasted cherry tomatoes and creamy burrata, perfect for brunch or as an elegant appetizer.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Dutch Baby
- 3 large eggs Fresh, golden-hued eggs, full of protein.
- 125 ml whole milk Creamy and rich, ensures a tender texture.
- 75 g all-purpose flour The backbone of the batter.
- 1/2 tsp salt Enhances all the flavors.
- 1/4 tsp garlic powder Adds a fragrant note.
- 1 tbsp grated Parmesan Nutty and sharp, enhances flavor.
- 2 tbsp unsalted butter For a rich, golden crust.
For the topping
- 200 g cherry tomatoes Juicy and sweet, perfect for roasting.
- 1 tbsp olive oil Aiding in the roasting process.
- 1 whole burrata (approx. 125g) Soft and creamy, the crowning glory.
- 2 tbsp basil pesto Brings a lush green flavor.
- Salt & pepper Enhances the profile of the roasted tomatoes.
- Optional: fresh basil leaves & chili flakes For garnish and an added kick.
Instructions
Preparation
- Preheat oven to 220°C (425°F) and place a 25cm (10-inch) oven-safe skillet inside.
- In a blender or mixing bowl, combine eggs, milk, flour, salt, garlic powder, and grated Parmesan, and blend until smooth. Let the batter rest.
Cooking
- Carefully remove the skillet from the oven, add butter, and let it melt, swirling to coat the bottom.
- Pour the batter into the hot skillet and return to the oven.
- Bake for 18-20 minutes, avoiding opening the oven during the baking process.
- Simultaneously, toss cherry tomatoes in olive oil, salt, and pepper, spread them on a baking tray, and roast in the oven for about 15 minutes.
Assembly
- Once the Dutch Baby is puffy and golden, remove it from the oven, top with roasted tomatoes, and nestle burrata in the center.
- Drizzle basil pesto over the entire dish, and optionally garnish with fresh basil and chili flakes.
Notes
Ensure your oven is preheated well and let the batter rest before baking. A well-mixed batter is key for puffiness.