This recipe for Dutch Baby with Gruyère & Tomatoes is a must try for the weekend. It is both easy and quick to make, only calls for a few staple ingredients and if very effortless to make. Serve this savory Dutch baby for breakfast, brunch or lunch. It is vegetarian and gluten free and can easily be made dairy free by using dairy free cheese.
The weekends require something extra tasty, cozy and indulging. Something that’s feels a bit more special and luxurious. That’s why a Dutch baby is the perfect weekend bake! It feels cozy, has that warming and familiar feeling to it but also feels a bit luxurious because it’s not something you eat on a daily basis (at least I don’t). And the best thing is that they are so easy and quick to make, only requiring a hand full ingredients and are very versatile. You can make them sweet, you can make them savory, adjust the seasoning and topping according to season and preferences. I’ve been making sweet Dutch babies for as long as I can remember, but it wasn’t until last year I made my first savory Dutch baby. Im more of a savory person, hence I can’t understand why it took me so long to make savory versions. And now they’ve become my favorite. This Dutch baby has a “plain” batter, giving it a gentle and mild flavor, but is then topped with aged flavorful Gruyère that is slightly melted, salty, tangy and creamy feta cheese, sweet heirloom tomatoes and fragrant, aromatic thyme with earthy and flowery notes. This combination of taste and texture is just spot on! It makes a tasty and filling breakfast/brunch/lunch but still feels fresh and not overwhelming. With other word – the perfect weekend treat!
A few tips:
- Make sure that the oven and skillet is really hot before pouring the batter into the pan.
- Don’t open the oven while it’s baking, that might cause it to fall together and prevent it from rising.
- The Dutch baby looses its puff after a few minutes from when you have removed it from the oven. That is normal and doesn’t mean you failed.
- Just bake the Dutch baby until it has risen and is golden brown. Don’t bake it for too long, then it will turn our dry.
- I used Gruyere and feta cheese for this Dutch baby. The melted and flavorful Gruyere and the salty and creamy feta cheese makes such a lovely combination. You can however use any hard cheese of your liking, but I would recommend you to use a flavorful one.
- You can use dairy free milk and cheese if preferred.
Ingredients for this Dutch Baby with Cheese & Tomatoes:
- Eggs
- Milk
- Gluten free all purpose flour
- Sea salt
- Butter or olive oil
- Mixed tomatoes
- Gruyère
- Feta cheese
- Fresh oregano
Other recipes you might like:
- Dutch Baby with Figs & Feta Cheese (Vegetarian & Gluten Free)
- Zucchini & Ricotta Frittata (Vegetarian, Gluten, Grain Free & Low Carb)
- Asparagus Frittata with Pesto & Burrata (Gluten Free & Low Carb)
- Soufflé Omelette with Mushrooms (Vegetarian, Gluten, Grain Free & Low Carb)
- Pancake Popovers (Gluten, Sugar & Dairy Free)
- Oat Flour Dutch Baby with Yogurt & Fresh Berries (Gluten & Sugar Free)
- Zucchini Omelette with Smoked Salmon (Gluten, Grain Free & Low Carb)
- Artichoke Grilled Cheese Sandwich (Vegetarian & Gluten Free)
- Sweet Potato Waffle with Asparagus & Poached Egg (Vegetarian, Gluten & Dairy Free)
- Bagels with Cream Cheese, Smoked Salmon & Capers (Gluten Free)
Dutch Baby with Gruyère & Tomatoes (Vegetarian & Gluten Free)
Ingredients
For the Dutch Baby
- 2 Eggs
- 1 (0,4) dl (cups) Milk (dairy free if preferred)
- 1 1/3 (2/3) dl (cups) Gluten free all purpose flour
- 1/3 tsp Sea salt
- 1/2-1 tbsp Butter
For the topping
- 40-50 g Gruyère grated or shaved
- 1/2-1 package Feta cheese crumbled
- 1-2 Heirloom tomates quartered or sliced
- Fresh oregano
Instructions
- Preheat the oven to 225 degrees Celcius. Place the (oven safe) skillet in the oven while it heats.
- Meanwhile whisk together eggs and milk until small bubbles start to form on the surface.
- Add the salt and flour, little by little and whisk until you have a smooth batter.
- Carefully take out the skillet from when oven when it is really hot. Add the butter or olive oil and distribute it evenly over the skillet.
- Pour the batter into the skillet, spread the grated/shaved Gruyère over the batter, place back in the oven. Let it bake for 16-20 minutes, until puffed and golden brown. Don't open the oven while the pancake is baking, this might cause it to fall together. Don't bake for too long to avoid from turning out dry.
- Meanwhile slice/quarter the tomatoes and crumble the feta cheese.
- When the dutch baby is ready carefully remove from the oven using kitchen gloves or a thick kitchen towel. Serve immediately with tomatoes, feta cheese and fresh oregano.