Tomato Apple Dutch Baby

Serves 4 · 10 min prep · 22 min cook

Ingredients

• 4 large eggs
• 3/4 cup whole milk
• 2/3 cup all-purpose flour
• 1 cup diced late-season tomatoes
• 1 medium, thinly sliced apple
• 3 tbsp unsalted butter
• 1/4 cup torn fresh basil leaves
• 2 tbsp snipped fresh chives
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp lemon zest
• 1 tsp olive oil

Instructions

1. 1Place a 10-inch cast-iron skillet in the oven and preheat to 425°F so the pan becomes screaming hot; this is essential for the dramatic puff.
2. 2In a blender, combine the eggs, milk, flour, salt, and lemon zest. Blend on high for 30–40 seconds until completely smooth and slightly frothy; let the batter rest 5 minutes.
3. 3Meanwhile, toss the diced tomatoes and apple slices with a drizzle of olive oil, salt, and black pepper so they release a little juice and stay bright.
4. 4When the oven is fully hot, carefully remove the skillet, add the butter, and swirl until melted and foaming but not browned. Immediately pour in the rested batter.
5. 5Scatter the seasoned tomato and apple mixture evenly over the surface of the batter; work quickly so the pan stays hot.
6. 6Return the skillet to the oven and bake 18–22 minutes without opening the door. The Dutch baby should rise dramatically, turn deep golden at the edges, and set in the center.
7. 7Remove from the oven; the pancake will deflate slightly, which is normal and creates the classic bowl shape. Let it rest 1 minute.
8. 8Scatter torn basil and snipped chives generously over the hot surface so the herbs wilt just enough to release aroma.
9. 9Slice into four wedges directly in the pan and serve immediately while puffed and fragrant, with extra black pepper if desired.