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!
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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