Summer is almost here! Time to dive into stone fruits and grilled corn. Pick up a copy of my cookbook, One Dish – Four Seasons, and delve into the summer recipes.
In my book, we take a base recipe and just by varying seasonal ingredients, we churn out four versions: a winter, spring, summer, and fall. Each recipe is then paired with a wine and a music album, further exploring the seasonality of the three main facets of entertaining.
Today we are featuring the summer version of the Dutch baby.
Roasted Tomato, Tarragon & Goat Cheese Dutch Baby
2 pints baby tomatoes (any variety – cherry, teardrop, etc.)
SWOOPS (Season With Olive Oil Pepper Salt)
4 large eggs
1 c whole milk
1 c all-purpose flour
1 t freshly grated nutmeg
4 T butter
1/4 c crumbled goat cheese
1/2 c chopped fresh tarragon
Preheat the oven to 275 F.
Slice the tomatoes in half and SWOOPS. Place skin side down on a foil-lined baking sheet. Roast until shriveled to about half the original size, about 1-2 hrs.
Crank the oven up to 475 F.
In a blender, combine the eggs, milk, flour, nutmeg, 1 t salt, and about 10 cranks of a pepper mill. Blend the batter until smooth, about 30 seconds.
Melt the butter and olive oil on medium low heat in an oven safe skillet. Turn the heat off. Arrange the roasted tomatoes in the skillet evenly distributed. Sprinkle the goat cheese and tarragon.
Slide middle rack out of the oven and place the skillet in its middle. Pour the batter into the skillet and slowly slide the rack back in. Extra points for not spilling. Cook until puffy and golden on top, about 15 – 20 minutes. Remove from oven. It will deflate after a few minutes. Slice and Serve for breakfast, lunch, or dinner! Afternoon snack, midnight snack, etc. Never a wrong time for a Dutch baby!
Pair with a Chianti Classico such as Antinori, Ruffino, Le Ragnaie, or Castello di Ama.
Press play on Mumford & Sons Babel.