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Baked Savory Dutch Baby topped with blistered tomatoes and burrata cheese
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Blistered Tomato & Burrata Savory Dutch Baby

A delightful savory Dutch Baby featuring creamy burrata and blistered tomatoes, perfect for brunch or a light meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Brunch
Cuisine: American, Italian
Keyword: Blistered Tomatoes, Brunch Recipe, Burrata, Dutch Baby, Savory Pancake
Servings: 4 servings
Calories: 320kcal

Ingredients

Batter Ingredients

  • 3 large eggs These golden wonders impart a rich, creamy texture.
  • 125 ml whole milk Adds a luscious liquid embrace to your batter.
  • 75 g all-purpose flour Works as the foundation, providing stability and a tender crumb.
  • 1/2 tsp salt Enhances all the flavors, awakening taste buds.
  • 1/4 tsp garlic powder Infuses a subtle warmth and aromatic depth.
  • 1 tbsp grated Parmesan Offers a nutty, savory finish that complements the burrata.
  • 2 tbsp unsalted butter Creates a rich base to start your savory journey.

Topping Ingredients

  • 200 g cherry tomatoes Sweet and juicy, these gems bring brightness to the dish.
  • 1 tbsp olive oil Adds a fruity note that elevates the roasted tomatoes.
  • 1 whole burrata (approx. 125g) Soft, creamy cheese that melts into a heavenly topping.
  • 2 tbsp basil pesto A fragrant, herby drizzle that rounds out the flavors beautifully.
  • to taste salt & pepper Seasonings to personalize your flavor.
  • optional fresh basil leaves & chili flakes For added garnish, aroma, and a hint of heat.

Instructions

Preparation

  • Preheat oven and skillet: Start by placing a 25cm (10-inch) oven-safe skillet in the oven and heating it to 220°C (425°F).
  • Blend batter: In a blender or mixing bowl, combine the eggs, milk, flour, salt, garlic powder, and grated Parmesan. Blend or whisk until the mixture is smooth and airy.
  • Allow the batter to sit while the oven reaches the desired temperature.

Cooking

  • Butter & pour: Carefully remove the hot skillet from the oven. Melt the butter inside the skillet, swirling it around to coat the edges. Pour the batter into the skillet and return it to the oven.
  • Bake Dutch Baby: Bake for about 18–20 minutes until it puffs high and turns golden brown.
  • Roast tomatoes: While the Dutch Baby is baking, toss the cherry tomatoes in olive oil, salt, and pepper. Spread them out on a baking tray and roast for about 15 minutes alongside the Dutch Baby.

Assembly & Serving

  • Once the Dutch Baby is puffed and golden, remove it from the oven. Top it generously with the blistered tomatoes and nestle the burrata into the center. Drizzle the basil pesto over the top.
  • For an extra touch, garnish with fresh basil leaves and chili flakes if desired. Slice or spoon out portions while it’s warm.

Notes

To ensure success, preheat your oven properly before placing the skillet inside to ensure puffiness. Keep the oven door closed during baking.