Herbed Parmesan Dutch Baby with Cherry Tomato Jam

 

1 C. (120 g or 4 1/4 oz.) plus 2 T. all-purpose flour

1/2 tsp. kosher salt

1/2 tsp. black pepper

8 large eggs

3/4 C. whole milk

2 T. finely chopped fresh thyme, plus more for garnish

2 T. finely chopped chives, plus more for garnish

6 T. unsalted butter, room temperature

3/4 C. (75 grams or 2 1/2 oz.) freshly grated Parmigiano-Reggiano Cheese

Flaky Sea Salt

 

Preheat oven to 425 degrees (F). In a large bowl, whisk together the flour, salt and pepper. Set aside. In a medium sized bowl, whisk the eggs and milk until well blended. Add eggs to the flour mixture and whisk until well blended and frothy. (Note: Alternately put the flour and egg mixture in a blender and mix until well blended or whip using a hand mixer.) Stir in chopped thyme, chives and a heaping T. of the grated Parmigiano-Reggiano Cheese. Place butter in a 12″ or 9″x12″ cast iron pan. Place in oven until butter melts and begins to slightly brown (approximately 3-5 minutes). Note: Check on butter after 2 minutes and every minute thereafter. Remove pan from oven. Pour in egg mixture. Top with grated parmesan cheese. Return to oven and bake for 20-22 minutes or until the Dutch Baby is puffed and golden. Remove from oven, garnish with additional thyme and chives. Serve immediately with Cherry Tomato Jam.

 

Tomato Jam

2 C. (340 g) cherry or grape tomatoes (or a mix of the two), cut in half

3/4 C. (150 g) granulated sugar

2 -3 T. freshly squeezed lemon juice

Zest of 1 lemon

generous 1/2 tsp. finely chopped fresh rosemary

 

Preheat oven to 350 degrees (F). Line a rimmed baking sheet with aluminum foil. Place the cut tomatoes halves on the prepared baking sheet. Bake for 15 minutes to loose the skins. Remove tomatoes from oven and place in a heavy bottomed saucepan. Add sugar. Over medium heat gently melt sugar, then bring to a boil and cook (boiling rapidly) for 5 to 7 minutes, or until thick and syrupy. Notes: Stir frequently. My cooking time was 7 minutes. Remove from heat and add lemon zest, freshly squeezed lemon juice and chopped rosemary. Transfer tomato jam to clean, sterilized jars. Seal well. When cool, place jam in the refrigerator. The tomato jam can be kept refrigerated for up to 2 weeks, if it lasts that long! Notes: (1) Instead of melting butter in the cast iron pan in the oven, can melt on the stovetop over medium high heat; (2) Instead of using thyme and chives, could use thyme and tarragon or thyme (2 T.), tarragon (1 T.) and chives (1 T.); (3) Instead of serving with the Tomato Jam, could serve with Sriracha and/or lemon wedges; (4) Definitely serve with a good quality white or sparkling wine; (5) If using a round cast iron pan, cut into wedges for serving; (6) The Dutch Baby is great hot out of the oven, but was equally delicious when it came to room temperature; (7) The batter and grated cheese can be prepared ahead of time and kept refrigerated until ready to use, making it a slightly make-ahead appetizer or luncheon/dinner entree.