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Savory Dutch Baby with Gouda and Crispy Prosciutto

Ingredients

  • 4 Tbsp. butter cut into four pieces
  • 6 oz. prosciutto
  • 8 eggs
  • 1 c. milk
  • 1/2 tsp. salt
  • 1/4-1/2 tsp. black pepper
  • 1 c. all purpose flour
  • 4-5 oz. gouda sliced thin
  • 1 Tbsp. chopped fresh basil or thyme
  • 1 c. halved cherry tomatoes
  • 1 Tbs. oil for tomatoes
  • 1 shallot sliced thin
  • 2 Tbsp. parmesan cheese
  • 1 Tbsp. chopped fresh basil
  • Micro greens for garnish optional

Instructions

  1. Preheat oven to 350°. Lay prosciutto on parchment lined baking sheet and bake until crisp about 10-12 minutes. Cool slices and then crumble. Leave some of the pieces large for garnishing later.
  2. Put the tomatoes and shallot on parchment lined baking sheet and bake until they start to blister. Remove from oven and set aside for a garnish. You can do this step in a skillet/cooktop if you wish.
  3. Turn the oven up to 425°.

  4. Using a blender or emulsion stick blender beat the eggs, milk, flour, salt/pepper and 2 tablespoons of the melted butter. Beat for 30 seconds to one minute making sure batter is smooth and there are no large lumps. Add in the basil.

  5. Place 2 tablespoons butter in a 10" cast iron skillet and place in oven for 5 minutes.
  6. Remove the hot skillet from the oven and pour the batter into the skillet. Quickly sprinkle with half of the gouda cheese. Place in the oven and bake 20-25 minutes (no peeking at least for the first half of baking).
  7. While baby is baking rewarm your tomatoes in the microwave and have ready for garnishing. When Dutch baby is done, remove from oven, scatter the tomatoes over top along with remaining gouda cheese and the crispy proscuitto. Extra garnish with some micro greens makes a beautiful presentation.