Goat Cheese & Dill Dutch Baby

Yield: 6 servings

Ingredients

1 cup (148 grams) crumbled plain goat cheese

½ cup chopped fresh dill, plus picked fronds for garnish

2 tablespoons olive oil

1 lemon

Coarse kosher salt

Ground black pepper

1 cup all-purpose flour

8 large eggs

¾ cup whole milk

4 tablespoons unsalted butter

2 cups watercress leaves with tender stems, or other tender greens such as spinach or arugula

1 tablespoon honey

Directions

1. In small bowl, combine goat cheese, ¼ cup dill and 1 tablespoon olive oil. Zest lemon and add to mixture. Season with pinch each salt and pepper. Set aside to marinate. 

2. Place oven rack in the lower third of oven and preheat to 425 F. In large bowl, whisk together flour, ½ teaspoon salt and ¼ teaspoon pepper. Add remaining ¼ cup dill and stir. 

3. In separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined.

4. Melt butter in heavy 12” ovenproof skillet over medium-high heat. Let butter cook until it smells nutty and browns, about 5 minutes, swirling the skillet so that butter coats bottom and sides of pan. 

5. Pour batter into hot buttered skillet and spoon half the goat cheese mixture into the centre of batter. Bake until puffed and golden, 20-22 minutes. 

6. To serve, cool Dutch Baby slightly in pan 5-6 minutes. Top with watercress and dill fronds. Spoon remaining goat cheese on top and drizzle with honey and remaining 1 tablespoon olive oil. Slice lemon and squeeze a wedge over greens. Serve immediately. 

Recipe adapted from NYT Cooking