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Dutch Baby with Confit Tomatoes and Spinach

Serves 2 as main or 4 as a side.


    Dutch Baby with Confit Tomatoes and Spinach

    This Yorkshire pudding-inspired puffed pancake offers an impressive soufflé moment right out of the oven and when settled, so you can still show off your skills when it’s time to serve. Instead of sweet toppings, an umami-rich, heart-healthy olive oil, tomato, and garlic confit (fancy and so easy), spinach, basil, and nigella seeds (commonly used to decorate naan, they’re located in the spice aisle of many grocery and bulk food stores) are snuggled into the fallen centre of the Dutch baby for a ravishing in red (and green) main. Serve this with the Savoury Yogurt (recipe here) for the perfect pairing.


    Sleep-in option

    The confit tomatoes and Dutch baby batter can be made a day in advance. Warm the tomatoes and bake the Dutch baby batter when you’re ready to enjoy.


    Dutch Baby with Confit Tomatoes and Spinach


    Confit tomatoes and toppings
    • 1 cup (250 mL) cherry tomatoes
    • 2 garlic cloves, peeled and kept whole
    • 3 Tbsp (45 mL) extra-virgin olive oil
    • 1/4 tsp (1 mL) salt
    • 1/8 tsp (0.5 mL) ground black pepper
    • 1 cup (250 mL) baby spinach
    • 2 Tbsp (30 mL) torn fresh basil leaves
    • 1/4 tsp (1 mL) nigella seeds (optional)
    Dutch baby
    • 2 large organic eggs
    • 3/4 cup (180 mL) unsweetened plain almond milk or whole milk
    • 3 Tbsp (45 mL) extra-virgin olive oil, divided
    • 1/3 cup (80 mL) spelt flour or gluten-free all-purpose flour
    • 1/4 tsp (1 mL) salt
    • 1/8 tsp (0.5 mL) ground black pepper


    Per serving:

    • calories535
    • protein11g
    • fat47g
      • saturated fat7g
      • trans fat0g
    • carbohydrates21g
      • sugars3g
      • fibre4g
    • sodium733mg



    Preheat oven to 350 F (180 C). For confit, add tomatoes, garlic, olive oil, salt, and pepper to small casserole dish, and mix to combine. Bake for 25 to 35 minutes, until tomatoes burst and garlic is tender.


    Increase oven heat to 450 F (230 C). Preheat 8 in (20 cm) cast iron skillet or enamel-coated pan in oven for 10 minutes while you prepare batter. In large bowl, whisk eggs until whites and yolks are amalgamated. To eggs, whisk in milk and 2 Tbsp (30 mL) olive oil until combined, followed by flour, salt, and pepper. Carefully remove skillet or pan from oven and swirl in remaining 1 Tbsp (15 mL) olive oil, and then immediately pour in batter and transfer to oven. Bake until puffed around the edges and golden brown, 15 to 20 minutes.


    Fill centre of Dutch baby with spinach, confit tomatoes, basil, and a sprinkle of nigella seeds. Slice in half to serve 2 as a main or in quarters to serve 4 as a side, and enjoy warm.


    Like this recipe?

    This recipe is part of the Good Morning, Valentine collection.



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