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Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes<\/p>\nBlack Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes<\/p>\n
<\/p>\n
1\u2153 cups (186g) all-purpose flour<\/p>\n
1 T. sugar<\/p>\n
\u00bd tsp. coarsely ground black pepper, divided<\/p>\n
\u00bd tsp. kosher salt, divided<\/p>\n
6 large eggs<\/p>\n
1 cup (240mL) whole milk<\/p>\n
2 T. extra-virgin olive oil, divided<\/p>\n
1 tsp. minced chives<\/p>\n
\u00bd tsp. minced fresh thyme<\/p>\n
2 T. unsalted butter<\/p>\n
1\u00bd ounces Parmigiano-Reggiano cheese, shredded (\u00bd cup), divided<\/p>\n
1 pint cherry tomatoes, halved if small or quartered if large<\/p>\n
3 cups (85g) arugula<\/p>\n
1 tsp. grated lemon zest plus 1 T. juice<\/p>\n
<\/p>\n
Whisk flour, sugar, \u00bc tsp. black pepper and \u00bc tsp. salt in a large bowl. Whisk milk, eggs and 1 T. olive oil together in a second bowl. Whisk \u2154 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\u00b0F. 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 \u00bc 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes 1\u2153 cups (186g) all-purpose flour 1 T. sugar \u00bd tsp. coarsely ground black pepper, divided \u00bd tsp. kosher salt, divided 6 large eggs 1 cup (240mL) whole milk 2 T. extra-virgin olive oil, divided 1 tsp. minced chives \u00bd tsp. minced fresh thyme 2 T. unsalted butter 1\u00bd ounces Parmigiano-Reggiano cheese, shredded (\u00bd cup), divided 1 pint cherry tomatoes, halved if small or quartered if large 3 cups (85g) arugula…<\/p>\n