Imported from Instagram

Savoury Dutch Baby with Burrata, Parma Ham and Sun-Dried Tomato Pesto

Name: Savoury Dutch Baby with Burrata, Parma Ham and Sun-Dried Tomato Pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: European
Ingredients: 4 Eggs; 180 g Milk (Room temperature); 90 g Plain flour; 0.25 tsp Salt (For the batter); 80 g Butter; 20 g Parmesan cheese (Grated); 15 g Fresh basil and tarragon (Finely chopped; the creator says tarragon is optional); 1 Garlic (Clove, minced); Salt (A pinch for the cheese-and-herb mixture; optional); 3 tbsp Sun-dried tomato pesto or paste (Use your favourite); 200 g Parma ham; 1 ball Burrata; 2 tsp Fresh basil (For serving; use fresh leaves); 0.25 tsp Maldon salt (For serving); Black pepper (Freshly ground, to taste); Olive oil (Optional, for serving)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

A puffy, oven-baked savoury Dutch baby topped with sun-dried tomato pesto, Parma ham and rustic pieces of burrata. Parmesan and fresh herbs flavor the batter, with basil, olive oil and black pepper to finish.

4 servings25 minEuropean

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Ingredients

4 Eggs
180 g Milk (Room temperature)
90 g Plain flour
0.25 tsp Salt (For the batter)
80 g Butter
20 g Parmesan cheese (Grated)
15 g Fresh basil and tarragon (Finely chopped; the creator says tarragon is optional)
1 Garlic (Clove, minced)
Salt (A pinch for the cheese-and-herb mixture; optional)
3 tbsp Sun-dried tomato pesto or paste (Use your favourite)
200 g Parma ham
1 ball Burrata
2 tsp Fresh basil (For serving; use fresh leaves)
0.25 tsp Maldon salt (For serving)
Black pepper (Freshly ground, to taste)
Olive oil (Optional, for serving)

Steps

1
Preheat the oven to 230°C (445°F). Place a cast-iron or other oven-safe pan on the middle shelf, ensuring there is enough clearance above it for the Dutch baby to rise.
2
Add the eggs, room-temperature milk, flour and ¼ teaspoon salt to a stick-blender jug or stand blender. Blend until the batter is smooth and aerated.
3
Set the batter aside while the oven heats. The source notes that batter closer to room temperature rises better.
4
Grate the Parmesan, finely chop the basil and tarragon, and mince the garlic. Put them together in a bowl and mix; add a pinch of salt if desired.
5
When ready to bake, carefully remove the hot pan from the oven and add the butter. Let it sizzle and melt completely.
6
Pour the batter into the pan, then scatter the Parmesan-and-herb mixture over the top.
7
Return the pan to the oven and bake for 15 minutes. Do not open the oven during this time.
8
When the Dutch baby comes out of the oven, spread the sun-dried tomato pesto or paste over it.
9
Arrange the Parma ham on top in loose nests. Reserve or add some extra ham over the burrata for a more balanced-looking topping.
10
Break the burrata apart by hand and arrange it over the Dutch baby.
11
Finish with the fresh basil leaves, Maldon salt, freshly ground black pepper and, if desired, a drizzle of olive oil.
12
Use a spatula or turner to remove or serve the Dutch baby, taking care because the pan handle is hot.

Notes

The author describes this as a quick breakfast, lunch or dinner option. The transcript says it takes about 25 minutes from start to finish. No amount is given for the optional olive oil or freshly ground pepper. The source says to arrange the burrata around the ham; the phrase “around the hand” appears to be a typo. A weight for the burrata ball is not specified.