A Dutch baby is always so much fun to serve. Partly because the name is so cute, but also because the puffy batter is easy to make and can be taken in so many different flavor directions. For years, I only ever had sweet Dutch babies for breakfast or brunch, maybe filled with fruit and berries and drizzled with maple syrup. I soon decided they are the perfect vehicle for dessert, with the added addition of ice cream or whipped cream. I landed on a lovely Chocolate Dutch Baby with Vanilla Roasted Strawberries. The savory idea came to me from a restaurant here that serves a black pepper-tinged version filled with eggs and bacon. I then realized that my Zucchini Scarpaccia has some of the hallmarks as well. That brings me here to this zesty parmesan iteration topped with juicy roasted tomatoes and a tangle of arugula all dressed in a fresh from the garden basil vinaigrette. It makes for a lovely light summer supper. Or lunch. Or brunch. Yeah, it’s just good any time of day. I am sure I will in time develop more savory Dutch baby ideas, so watch this space.!
The blender makes really quick work of this and has the added bonus of the carafe making it easy to pour the batter into the hot butter. I heat the oven then put the pan in while I am making the batter. When the batter is done, I leave it to rest while the butter is melting. You want a hot pan and hot butter so the baby really puffs up. And speaking of vessels, I love to use a Le Creuset or similar everyday or braiser pan, but a cast iron skillet is a great choice, even a ceramic baking dish will work (though cast iron conducts heat really well). I serve directly from the dish it was cooked in. I like this all served warm shortly from coming out of the oven, but it is also very nice closer to room temperature. Piling the lightly dressed arugula and bursting tomatoes in the center of the cooked Dutch baby makes for a very attractive presentation, but you can serve the salad on the side of each wedge.
Parmesan Dutch Baby with Roasted Tomatoes, Arugula and Basil Vinaigrette
6
servingsIngredients
- For the Vinaigrette and Salad
½ cup olive oil
1 ½ Tablespoons white wine vinegar
1 teaspoon Dijon mustard
¾ cup flaky salt
6 – 7 grinds black pepper
1 small shallot (or half of a large one)
2 cups basil leaves
arugula
- For the Tomatoes
1 pint cherry tomatoes
Olive oil
Salt and pepper
- For the Dutch Baby
3 large eggs
2/3 cup whole milk
2/3 cup all-purpose flour
¾ cup grated parmesan cheese
1 teaspoon kosher salt
2 Tablespoons butter
Directions
- For the Vinaigrette
- Put the oil, vinegar, mustard salt pepper and shallot, cut into small pieces, into the carafe of a blender. Process until shallot is chopped and mixture is creamy. Tear the basil into small pieces and add to the blender. Process until smooth and combined. Pour into a jar. Serve at room temperature, but it will keep covered in the fridge for 3 days. Shake well before serving.
- For the Tomatoes
- Heat the oven to 350 degrees. Put the tomatoes in one layer in a small baking dish. Drizzle over a little olive oil and toss the tomatoes to coat – just coat the tomatoes lightly, you don’t want a pool of oil in the dish. Sprinkle with salt and pepper. Bake until the tomatoes are soft and close to bursting and browned in places, about 30 minutes. Remove from the oven and loosely cover the dish with foil to keep warm.
- For the Dutch Baby
- Raise the oven temperature to 425 degrees.
- Put the eggs, milk, flour, salt and ½ cup of the cheese in the carafe of a blender and blend until well combined and smooth. Put a 12-inch skillet or braiser or baking dish in the 425 degree oven to heat up, about 5 minutes. Cut the butter into pieces and add it to the pan in the oven to melt. When it has melted, put your oven mitts on and remove the skillet from the oven. Swirl the butter to cover the bottom, then pour in the batter. Sprinkle the remaining ¼ cup of cheese over the top and return to the oven. Bake for 20 – 25 minutes until puffed and golden.
- prefer to serve the Dutch baby hot from the oven, but it is equally delicious closer to room temperature.
- When ready to serve, toss the arugula with some of the basil vinaigrette and pile it in the center of the Dutch baby. Use a slotted spoon to arrange the tomatoes in the center, then drizzle over some more dressing. Serve extra dressing on the side for diners to add should they like. Cut the Dutch baby into wedges and serve.
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