Dutch Baby With Smoked Gouda, Tomatoes and Arugula (Gluten-Free)

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For those that may be wondering what is a Dutch Baby, the best way I would describe it, a large Yorkshire pudding or a puffy pancake. I cannot even begin to tell you how delicious this gluten-free Dutch baby is. Think of Yorkshire pudding, topped with melted smoked gouda cheese, arugula, garlic basil tomatoes and a drizzle of balsamic vinegar. For the cheese, I used smoked gouda because the flavour goes so well with garlic basil tomatoes. But, feel free to experiment with other cheeses such as cheddar, mozzarella or Asiago. The balsamic vinegar is what ties everything together beautifully, separating this Dutch Baby from most. I love making Dutch babies because they are super easy to make, tasty and look so impressive. Once you make the tomato topping, the batter is easy. Add everything to a blender, blend and pour into a skillet and bake. Then top with cheese bake a little more and finish off with arugula, tomatoes and balsamic vinegar. Nothing compares to this savoury Dutch baby topped with smoked Gouda, arugula, basil and garlic tomatoes with balsamic vinegar. YUM 🙂 Serve for breakfast, brunch or an anytime snack.

Ingredients

  • 1 cup cherry tomatoes
  • 1 garlic, roughly chopped
  • 4 Tbsp. avocado oil, divided
  • 1/4 tsp. GF dried basil
  • 2 large eggs
  • 3/4 cup milk
  • 1/3 cup gluten-free all purpose flour blend (I used cup4cup)
  • Himalayan salt and GF coarsely ground black pepper to taste
  • 1/4 cup grated smoked gouda cheese (you can also use cheddar, mozzarella or Asiago)
  • 1 cup baby arugula
  • 2 tsp. GF balsamic vinegar
  • Instructions

  • Preheat oven to 350 F
  • Place tomatoes, garlic, 1 tablespoon of avocado oil and basil on a baking tray lined with foil. Season with salt and pepper and mix to combine. Bake for 20 minutes. Set aside.
  • Increase oven heat to 425 F Preheat an 8-inch cast iron skillet in the oven for 10 minutes. To save time, I placed the skillet in the oven while the tomatoes were baking
  • While the skillet is heating, place eggs, milk, 2 tablespoons of avocado oil, flour, and 1/4 teaspoon salt in a blender. Mix until smooth
  • Carefully remove hot skillet from the oven and drizzle with remaining avocado oil. Immediately add the batter to the pan and bake for 20 minutes. Reduce heat to 300 F sprinkle the dutch baby with cheese and bake 5 more minutes
  • Fill the center with arugula and tomatoes and drizzle with balsamic vinegar
  • Slice in quarters as a side or in half as a main. Enjoy!
  • Note: if you have two ovens you can make the tomatoes at the same time as the Dutch baby, total cooking time 25 min


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