This savory Dutch baby features juicy herb-roasted cherry tomatoes, creamy ricotta, and lots of fresh basil on top. – a perfect savory breakfast or side dish!
We’re no strangers to Dutch babies around here, but today we’re taking things a step further and making it savory style!
And you know it’s getting summer-ified too so that means all the roasted cherry tomatoes + fresh basil we can fit are getting jammed inside.
Not entirely sure what meal this masterpiece belongs at, but I’m just gonna go ahead and say it’ll work any time and any place.
And hello, less than an HOUR from start to finish stands between you and this pure summer beauty.
Absolutely no judgement if you eat it straight from the skillet.
This Dutch Baby features…
- A perfectly buttery and flaky Dutch baby base
- Sweet and juicy herb-roasted cherry tomatoes
- Creamy ricotta and Parmesan cheese scooped on top
- Fresh basil and balsamic glaze
Making the Dutch Baby
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Cherry tomatoes
- Balsamic vinegar
- Olive oil
- Dried oregano
- Unsalted butter
- Whole milk
- All-purpose flour
- Ricotta cheese
- Parmesan cheese
- Balsamic glaze
If possible, we recommend using a 9-inch cast iron skillet for this dutch baby. The heavy cast iron creates the perfect heating environment for a dutch baby and helps the outside crisp up perfectly while the inside stays light and airy.
However, if you don’t have a cast iron pan you can still make this recipe! We recommend using a 9-inch round casserole dish or cake pan in place of the cast iron. If you go this route, do not preheat the pan in the oven as it may crack.
Tips for Perfect Dutch Baby
- Preheat oven AND skillet at 425F – you want your oven piping hot for this dutch baby, as well as the skillet. We recommend placing the skillet in the oven for about 10 minutes to heat.
- Swirl melted butter around skillet – make sure it coats the sides as well, this will help the dutch baby release easier.
- Use warm milk and room temperature eggs – this helps the dutch baby rise nice and high during baking.
- Roast cherry tomatoes separately – we found the cherry tomatoes work much better as a topper for the dutch baby rather than baking them into it.
- Bake until dutch baby is golden brown and puffy – the dutch baby will puff up quite a lot while it bakes, so don’t be alarmed! It will deflate slightly as it cools and serve as the perfect base for the cherry tomatoes.
There are a variety of ways you can change up this Dutch baby! We love filling the center with different vegetables such as sauteed mushrooms, baby spinach, or zucchini.
Another way you change things up is to try a different kind of cheese. Fresh mozzarella, burrata, sharp cheddar, goat cheese, or feta would all go wonderfully here.
You can also take it a step further if you’re serving it for breakfast and serve fried eggs on top – this dutch baby is absolutely dynamite with a runny yolk!
A slice of this savory Dutch baby is like a piece of pure summer goodness. The juicy cherry tomatoes go so well with the flaky texture and paired with the creamy ricotta and fresh basil, it almost tastes like a slice of pizza!
And keep in mind, this is total breakfast food. You’re welcome.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More Dutch babies you’ve got try next!
Savory Dutch Baby with Roasted Cherry Tomatoes
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Roasted Cherry Tomatoes
- 2 cups cherry tomatoes, halved
- 2 medium cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 5 tablespoons unsalted butter, melted and cooled
- 1 cup warm whole milk (110F)
- 2 large eggs, room temperature
- 1 tablespoon honey or agave nectar
- 1 cup all-purpose flour (spooned and leveled)
- 3/4 teaspoon salt
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup torn fresh basil
- Ground black pepper and balsamic glaze to taste
Roasted Cherry Tomatoes
- Preheat oven to 350F. Toss cherry tomatoes, garlic, balsamic vinegar, olive oil, and oregano together in a square 9×9 baking dish. Season tomatoes with salt and pepper to taste.
- Bake cherry tomatoes at 350F 15-20 minutes until tomatoes are softened and just beginning to burst. Remove pan from oven and set tomatoes aside.
- Place an oven-safe 9-in cast iron skillet on the middle rack of oven. Preheat oven to 425F and let pan heat in oven 10 minutes while you prepare the batter.
- Place 3 tablespoons melted butter, milk, eggs, honey, flour, and salt in a high-speed blender or food processor. Blend on medium speed until batter is completely smooth (batter will be quite thin) Set aside for a moment.
- Remove preheated pan from oven and generously brush with remaining 2 tablespoons melted butter. Pour batter into pan and bake dutch baby at 425F 15-20 minutes until puffed, golden brown, and center is set.
- Spoon roasted cherry tomatoes into dutch baby and arrange scoops of ricotta on top. Top dutch baby with grated Parmesan, fresh basil, fresh ground pepper, and a drizzle of balsamic glaze. Slice dutch baby into wedges and enjoy!