There’s something truly magical about a Blistered Tomato & Burrata Savory Dutch Baby: a skillet pancake that puffs up dramatically in the oven, its edges crisp and golden, with a soft, custardy center ready to cradle creamy burrata and juicy roasted tomatoes. This dish is as much a feast for the eyes as it is for your appetite, bursting with vibrant colors and fresh flavors that practically sing of sunny mornings or leisurely brunches. Whether you’re looking to wow brunch guests or turn an everyday breakfast into an event, this easy dish hits all the right notes—crispy, creamy, tangy, and herby in every single bite.
Ingredients You’ll Need
The beauty of the Blistered Tomato & Burrata Savory Dutch Baby lies in its simplicity—each ingredient is chosen for how it elevates flavor, texture, or color. From silky burrata to the tiniest cherry tomato, every component plays a delicious role. Here’s what you’ll need to create your new favorite brunch star:
- Eggs: The secret to that dramatic puff and a pillowy, custard-like center!
- Whole milk: Gives your batter richness and ensures a tender pancake.
- All-purpose flour: Provides just enough structure while keeping things delicate.
- Salt: Essential for flavor—this is a savory showstopper, after all.
- Garlic powder: An easy way to add a subtle, savory backbone to the base.
- Grated Parmesan: Adds nutty depth and a little hint of umami to every bite.
- Unsalted butter: Ensures those crisp, golden, curled edges and buttery flavor.
- Cherry tomatoes: Roasted to sweet, juicy perfection and loaded with color.
- Olive oil: Helps the tomatoes blister and roast to perfection.
- Salt & pepper: Brings out the sweetness in your tomatoes—don’t skip it!
- Burrata cheese: The creamy, decadent centerpiece that oozes over the pancake.
- Basil pesto: Brings herby brightness and gorgeous contrast—store-bought or homemade.
- Fresh basil leaves (optional): Adds a fragrant, colorful pop.
- Chili flakes (optional): A subtle kick for those who like a little heat.
How to Make Blistered Tomato & Burrata Savory Dutch Baby
Step 1: Preheat Your Oven and Skillet
Start by sliding your oven-safe skillet onto the middle rack of the oven, then cranking up the heat to 220°C (425°F). This ensures your pan gets scorching hot—a crucial trick for creating those famously lofty, bronzed edges on your Blistered Tomato & Burrata Savory Dutch Baby.
Step 2: Blend the Batter
In a blender, combine the eggs, whole milk, all-purpose flour, salt, garlic powder, and grated Parmesan. Blitz until the batter is silky smooth, with no lumps in sight. If you don’t have a blender, a big bowl and a whisk will do just fine. Let your batter rest on the counter while the oven fully preheats—this brief pause helps guarantee an extra impressive rise.
Step 3: Butter the Skillet and Pour
Carefully (use those oven gloves!) pull the sizzling skillet from the oven. Drop in your butter, swirling and tilting the pan until the bottom and sides are thoroughly coated and the butter is bubbling noisily. Immediately pour in your batter—the heat will start working its magic right away—then get the pan straight back into the oven.
Step 4: Bake the Dutch Baby
Bake the Dutch Baby for 18 to 20 minutes, resisting the urge to open the oven door. This is when the drama unfolds—the batter climbs up the sides, puffing and browning spectacularly as it cooks. Peek through the oven window instead, and prepare to be amazed!
Step 5: Roast the Tomatoes
While the Dutch Baby bakes, toss your cherry tomatoes with olive oil, a good pinch of salt, and a grind of pepper. Spread them out on a baking tray in a single layer and roast for around 15 minutes, until they’re split, blistered, and irresistibly juicy. You can pop this tray onto the rack beneath your skillet and let everything cook together in perfect harmony.
Step 6: Assemble the Dutch Baby
As soon as your Blistered Tomato & Burrata Savory Dutch Baby emerges from the oven, immediately pile the freshly roasted tomatoes on top. Nestle the burrata right in the center—the heat will encourage it to just barely ooze. Drizzle the whole lot with generous spoonfuls of basil pesto for a kiss of herbal fragrance.
Step 7: Finish and Serve
If you’re feeling extra, toss on a few torn fresh basil leaves and a pinch of chili flakes for color and a gentle kick. Slice or spoon out portions straight from the skillet while everything is still warm and melty. The contrast between the crisp edges, creamy burrata, and jammy tomatoes will have everyone swooning.
How to Serve Blistered Tomato & Burrata Savory Dutch Baby
Garnishes
The Blistered Tomato & Burrata Savory Dutch Baby deserves a finishing touch that feels as celebratory as it looks. Think torn basil leaves for a perfume of freshness, a flurry of chili flakes for warmth, or even a sprinkle of extra Parmesan. Each garnish adds both flavor and an irresistible, “come eat me!” vibe.
Side Dishes
Turn this Dutch Baby into a brunch feast by pairing it with crisp mixed greens tossed in a lemony vinaigrette, or serve it alongside a platter of prosciutto and marinated olives for a more Mediterranean feel. If you crave something heartier, roasted potatoes or a simple arugula salad make wonderful partners to the textures and richness of your main attraction.
Creative Ways to Present
Let the Blistered Tomato & Burrata Savory Dutch Baby steal the show by serving it in the sizzling skillet, or slice it up and layer each portion on individual plates with an artful swirl of pesto. For gatherings, try making mini versions in smaller skillets or muffin tins—perfect for a brunch spread that’s both chic and interactive.
Make Ahead and Storage
Storing Leftovers
Leftover slices (if you even have any!) can be stored in an airtight container in the fridge for up to two days. The Dutch Baby will lose a bit of its initial dramatic puff, but the flavors stay utterly delicious, and the pancake base remains nicely tender.
Freezing
While freezing the assembled Blistered Tomato & Burrata Savory Dutch Baby isn’t recommended because the burrata and tomatoes can become watery, you can absolutely freeze the un-topped, baked pancake. Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to one month.
Reheating
To reheat, pop the Dutch Baby (topped with tomatoes but without burrata) in a 175°C (350°F) oven for about 10 minutes, or until warmed through. Add the burrata and pesto just before serving for best results and that signature creaminess.
FAQs
Can I use a different cheese if I can’t find burrata?
Absolutely—fresh mozzarella is a great substitute, or try torn stracciatella. While nothing quite matches burrata’s ultra-creamy center, these alternatives still provide that luscious, milky texture.
Do I need a cast-iron skillet for this Dutch Baby?
A cast-iron skillet works beautifully for a dramatic puff and crispy edges, but as long as your skillet is oven-safe (ceramic or heavy-duty nonstick is fine), you’ll have success with this recipe. Just be sure it’s well preheated and generously buttered!
Can I make the batter in advance?
Yes—prep the batter up to 12 hours ahead and store it in the fridge. Just bring it to room temperature and give it a quick whisk before using for best rise and texture.
What’s the best way to avoid a soggy Dutch Baby?
High heat and a screaming-hot skillet are your friends here. Don’t skip the preheat! Also, add the toppings after the Dutch Baby comes out of the oven to keep the center soft but not soggy.
Are there any fun variations to try?
Definitely! For a twist, replace the tomatoes with sautéed mushrooms and sub truffle oil for the pesto—a wonderfully earthy take on the Blistered Tomato & Burrata Savory Dutch Baby that feels perfect for cooler days or fancier brunches.
Final Thoughts
If you’re looking for a brunch or lunch that delivers drama, comfort, and incredible flavor with zero fuss, you simply have to give the Blistered Tomato & Burrata Savory Dutch Baby a try. It’s a showpiece that feels as good to make as it does to share, and I promise everyone at your table will swoon. Give it a whirl, and let it become your new go-to for those “wow” moments at home!