Savory Herb Dutch Baby with Slow Roasted Tomatoes.
We love a savory dutch baby in the summer! Full of herbs, this is baked until golden and puffed, then topped with slow roasted tomatoes and crumbled gorgonzola cheese. Lots of fresh herbs finish it off!
Breakfast for dinner!!
I don’t know if I’d consider a savory dutch baby a true breakfast – maybe more like a brunch entree. But either way, it’s absolutely delicious and incredibly satisfying. A big savory puffed pancake filled with herbs, then topped with slow roasted tomatoes, gorgonzola and fresh basil.
Incredible! I could eat this every summer day.
My first foray into the savory dutch baby was when I shared a chipotle bacon blue cheese version in Everyday Dinners. I’ve been making a savory one for a few years now, but it wasn’t until I landed on that combo that I was completely sold.
Puffed, savory, sweet, salty – everything you want a meal to be.
And this one is no different!
Now here’s the thing. We have to start with the slow roasted tomatoes. They are one of my favorite things to make with cherry tomatoes. I love using slow roasted tomatoes in my summer farro bowl, basil pasta and hot honey crostini. But they are a little high maintenance because they take two-ish hours.
However! They are totally worth it.
The two hour roast time isn’t hands-on either. So you could slow roast the tomatoes first thing in the morning, at night when you’re making dinner and cleaning the kitchen, or even while you’re getting things done around the house. And you can always make them ahead of time and stash them in the fridge.
While I do like them freshly roasted, it’s just not always feasible to have two-plus hours of time to roast these. So I’ll store mine in a sealed container and they are still super good.
Now for the actual dutch baby! I love this so much. It is so easy and even has a relatively high amount of protein. The recipe is really a mix of eggs, milk and flour, along with salt and pepper and a bunch of herbs. For this, I like to use ranch season and dried chives.
Oh
My
Gosh.
The combo is so incredibly flavorful, you won’t even believe it.
Trader Joe’s has a ranch seasoning shaker, and that is what I will use for ranch seasoning. I also make my own sometimes with garlic powder, onion powder, dried chives and dill. It’s just a matter of getting some powerful flavor into the puffed pancake.
I mix everything in the blender until smooth, then pour in a baking dish that is already hot and full of melted butter. Baking time is only about 25 minutes, and then you have the most wonderful puffed pancake that is filled with savory flavor.
The puffed pancake will be SUPER puffy at first. They always fall though, so don’t be alarmed if it loses some of its height a few minutes after coming out of the oven. I like to top it with the gorgonzola and slow roasted tomatoes while it’s still warm, especially because it helps the cheese melt.
Oh, and extra herbs too.
A sweet dutch baby tends to be drizzled with maple syrup. I don’t drizzle anything on this one (though you could use a balsamic glaze!) because the tomatoes are very juicy and the cheese melty. It all comes together beautifully and doesn’t really need a dressing or condiment to go with it.
I love how filling this recipe is. And how incredibly packed it is with summer flavor. It’s even good reheated!
Perfection.
Savory Herb Dutch Baby
Savory Herb Dutch Baby with Slow Roasted Tomatoes
Ingredients
slow roasted tomatoes
- 2 pints cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
savory dutch baby
- 6 tablespoons butter
- 6 large eggs
- 1 cup whole milk
- ½ teaspoon salt
- 3 tablespoons dried chives
- 2 tablespoons ranch seasoning, trader joes or hidden valley works
- 1 cup all-purpose flour
- ½ cup crumbled gorgonzola for topping
- ¼ cup fresh herbs, like basil, for topping
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!
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I appreciate you so much!
This flavor combo.
4 Comments on “Savory Herb Dutch Baby with Slow Roasted Tomatoes.”
Can the recipe be cut in half and use a cast iron pan instead?
Would it work with gluten free flour? Looks delish!
Oh my goodness this was incredible. Made it today for a brunch and it was a huge hit! First, it’s so, so easy! Second, the flavor of the caramelized tomatoes is out of this world. I used feta since it’s what I had on hand and it was great! Cannot wait to make this again!
Such a simple (but impressive!) brunchy dish. The ranch seasoning makes the Dutch baby next-level delicious! Also, make more slow-roasted tomatoes than you think you need because they really cook down and everyone at my house gobbled them up – we ran out of tomatoes but still had some Dutch baby leftover. I did sub feta for the blue cheese and it was an excellent choice.