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Savory Tomato & Cheese Dutch Baby

by Sohla El-Waylly
summerbreakfast
Yield: serves 2 to 3Total: 30 minutes
Source: https://sohla.substack.com/p/savory-tomato-and-cheese-dutch-baby

Ingredients

produce
  • 1/2 cupdill leaves & tender stems(lightly packed)
  • 1ripe tomato(large, ripe)
  • 2scallions
  • 1/2 cupparsley leaves & tender stems(lightly packed)
protein
  • 3eggs(large)
dairy
  • 3 tbspunsalted butter(cut into pats)
  • 1/2 cupmilk(any kind)
  • 4 ozsharp cheddar or Gruyere cheese(crumbled or chopped into ½-inch chunks)
grain
  • 1/2 cupall-purpose flour
pantry staple
  • 2 tspgranulated sugar
  • 3/4 tspDiamond Crystal kosher salt
  • 1/2 tspblack pepper(freshly ground)
  • 2 tbsptomato paste
  • apple cider vinegar(to taste)

Instructions

  1. Set a heavy 10-inch cast iron or stainless steel skillet in the center of the oven and heat to 425F.
  2. In a blender, combine eggs, flour, milk, tomato paste, sugar, salt, and pepper. Blend until smooth and evenly combined. (The batter can also be whisked by hand.)
  3. Remove the skillet from the oven and add the pats of butter. Put in the oven to melt the butter, keeping an eye on it so the butter doesn’t burn, under 1 minute.
  4. Once the butter has melted, move quickly: Remove the pan from the oven, pour in the batter, and sprinkle over the cheese. Return the skillet to the oven and bake until bubbly, browned in the center, and charred around the edges, 20 to 25 minutes.
  5. Cut the tomato into bite-sized pieces and transfer to a medium bowl. Thinly slice the scallions and combine with the tomatoes. Season with vinegar, salt, and pepper to taste. Add the herbs and toss gently to combine.
  6. As soon as the pancake is out of the oven, top with salad, cut into wedges, and serve immediately.