Blistered Tomato & Burrata Savory Dutch Baby
A puffy, flavorful dish featuring creamy burrata and blistered cherry tomatoes, perfect for brunch or dinner.
Servings: 4 servings
Calories: 330kcal
Ingredients
For the Batter
- 3 large Large Eggs Fresh, organic eggs with rich yolks.
- 125 ml Whole Milk Creamy, full-fat milk that adds richness.
- 75 g All-Purpose Flour Fine and versatile flour for structure.
- 1/2 tsp Salt Essential for enhancing flavors.
- 1/4 tsp Garlic Powder Adds savory depth.
- 1 tbsp Grated Parmesan Sharp and nutty cheese for umami.
- 2 tbsp Unsalted Butter Ensures a golden crust.
For the Topping
- 200 g Cherry Tomatoes Sweet, juicy tomatoes to blister.
- 1 tbsp Olive Oil High-quality oil to toss tomatoes.
- 1 whole Burrata (approx. 125g) Creamy cheese for the center.
- 2 tbsp Basil Pesto Fragrant and herby for finishing.
- Salt & Pepper Salt & Pepper To taste.
- optional Fresh Basil Leaves & Chili Flakes For garnish.
Instructions
Preparation
- Preheat your oven to 220°C (425°F) with a 25cm (10-inch) oven-safe skillet inside.
- In a blender or bowl, whisk together the eggs, whole milk, all-purpose flour, salt, garlic powder, and grated Parmesan until smooth. Let the mixture rest.
- Carefully remove the hot skillet from the oven, add unsalted butter and swirl until melted, then pour in the batter.
Baking
- Bake the Dutch Baby undisturbed for about 18-20 minutes until puffed up and edges crisp.
- Meanwhile, toss cherry tomatoes in olive oil, salt, and pepper, and roast on a baking tray for 15 minutes.
Assembly & Serving
- Once both the Dutch Baby and tomatoes are ready, assemble by placing roasted tomatoes on the pancake, adding burrata, and drizzling with pesto.
- Garnish with fresh basil leaves and chili flakes if desired, and serve warm.
Notes
For best results, preheat skillet and avoid opening the oven door during baking. Leftovers can be transformed into unique breakfast options.