Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes

 

1⅓ cups (186g) all-purpose flour

1 T. sugar

½ tsp. coarsely ground black pepper, divided

½ tsp. kosher salt, divided

6 large eggs

1 cup (240mL) whole milk

2 T. extra-virgin olive oil, divided

1 tsp. minced chives

½ tsp. minced fresh thyme

2 T. unsalted butter

1½ ounces Parmigiano-Reggiano cheese, shredded (½ cup), divided

1 pint cherry tomatoes, halved if small or quartered if large

3 cups (85g) arugula

1 tsp. grated lemon zest plus 1 T. juice

 

Whisk flour, sugar, ¼ tsp. black pepper and ¼ tsp. salt in a large bowl. Whisk milk, eggs and 1 T. olive oil together in a second bowl. Whisk ⅔ of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth. Add chives and thyme and whisk to combine. Leave whisk in batter and allow to rest. Adjust the oven rack to the lower-middle position, place a 12-inch cast-iron or other oven-safe nonstick skillet on the rack and set the oven to 425°F. When the oven is hot, add remaining butter to the skillet and return to the oven until foaming subsides and the butter is lightly browned, 30 to 60 seconds. Carefully remove the skillet from the oven and swirl so the butter coats the bottom of the pan. Whisk batter one last time to combine, then pour into the skillet. Sprinkle evenly with ¼ cup Parmigiano. Bake until the pancake is puffed, and its top is well browned, 18 to 22 minutes. While Dutch baby bakes, place tomatoes, arugula, remaining olive oil, lemon zest, lemon juice and remaining salt and pepper in a bowl and toss to combine. Season with additional salt to taste. Add tomato salad to top of Dutch baby, garnish with remaining Parmigiano and serve.