Ingredients:

  • 3 large eggs
  • ¾ cup (175ml) whole milk
  • ¾ cup (90g) all-purpose flour
  • ¼ cup (25g) grated Parmesan cheese, plus more for garnish
  • 2 tablespoons (30ml) melted unsalted butter, plus more for greasing
  • 1 tablespoon chopped fresh herbs (e.g., thyme, rosemary, chives), plus more for garnish
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 1 pint (500g) cherry tomatoes, halved if large
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) balsamic vinegar
  • 1 clove garlic, minced
  • ½ teaspoon (2.5ml) dried oregano
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes with olive oil, balsamic vinegar, garlic, oregano, salt, and pepper. Spread on a baking sheet lined with parchment paper (optional). Roast for 20-25 minutes, or until softened and slightly caramelized.
  2. Place the cast iron skillet in the oven while it preheats. This is crucial for the rise!
  3. While the tomatoes are roasting, combine eggs, milk, flour, Parmesan cheese, melted butter, herbs, salt, and pepper in a blender. Blend until smooth.
  4. Carefully remove the hot skillet from the oven. Add a tablespoon of butter and swirl to coat the bottom and sides. Pour the batter into the hot skillet.
  5. Return the skillet to the oven and bake for 20-25 minutes, or until the Dutch Baby is puffed up and golden brown. It should be a glorious sight!
  6. Remove the Dutch Baby from the oven. Top with the roasted tomatoes. Garnish with extra Parmesan cheese and fresh herbs. Serve immediately.