It’s finally here, tomato season! Move over Christmas. This is the best time of year. Not that we only eat in-season tomatoes, but they are extra special right now, so I like to make sure and eat a tomato a day. My favorite way is to slice them, season lightly with tomato knorr, drizzle over a touch of buttermilk, and garnish with sprigs of dill and parsley. I know the mix of organic market produce and processed, MSG-laden bouillon powder is disturbing to some, but it’s how I like to roll. That high-low lyfe! Before you judge, just give it a shot (or just try it on).
PS: The last time I shouted out Knorr, the good people over there sent me a lifetime supply of the stuff, which I donated to my local pantry. It’s the most excited I’ve seen people over any food I’ve donated, so I know I’m not the only one who loves this stuff.
We get all our summer tomatoes from Eckerton Hill Farm over at the Union Square Greenmarket. They’ve got the best tomatoes and peppers in the summer. We also use their peppers for all our hot sauce adventures. All this is to prepare you for an influx of tomato recipes coming your way, kicking it off with this super easy Savory Tomato & Cheese Dutch Baby.
A Dutch baby is similar to a popover or Yorkshire pudding. You start by making a simple, thin batter of eggs, milk, and flour, which is then baked in a heated skillet. The intense heat causes the batter to puff dramatically, creating a cozy well to fill up with good stuff. The most simple Dutch baby is dusted with powdered sugar and finished with a squeeze of lemon, while others are loaded up with fresh berries or compote.
This dish comes together super quick, is endlessly customizable, and is a great way to stretch your eggs. Normally, three eggs would never be enough to serve three people. But whipped into this voluminous pancake, you’ve got yourself a fancy brunch that gives you some serious bang for your buck (so you can splurge on those heirloom tomatoes!).
The Dutch baby gets extra savory notes from tomato paste that’s blended into the batter and hunks of cheese baked right in. The cheese does weigh the batter down slightly, so the pancake doesn’t swell to its usual heights, but it is so worth it because, well, cheese! Make sure you use a super ripe tomato for the salad on top. Once piled onto the warm pancake, the tomato instant softens and wilts, giving you juicy pops with every bite.
Savory Tomato & Cheese Dutch Baby
serves 2 to 3 | active time: 30 minutes | total time: 30 minutes
INGREDIENTS
for the baby:
3 large eggs
½ cup (60 grams) all-purpose flour
½ cup (113 grams) milk, any kind
2 tablespoons tomato paste
2 teaspoons granulated sugar
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