Savory Spring Vegetable Dutch Baby
Ingredients
3 large eggs
¾ cup all-purpose flour
¾ cup whole milk
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
3 ounces asparagus
½ cup sliced leeks
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
1 cup ricotta cheese
1 tablespoon lemon zest
1 tablespoon chopped tarragon
½ teaspoon salt
¼ teaspoon black pepper
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Start the batter
In a spouted medium bowl or large measuring cup, whisk the eggs and flour together until smooth.
medium bowl
measuring cups
whisk
3 large eggs
¾ cup all-purpose flour
Add the milk
Gradually whisk the milk into the batter. Continue whisking until all the milk has been added and the batter is completely smooth.
¾ cup whole milk
liquid measuring cup
Season, transfer and rest the batter
Whisk the oil, salt and pepper into the batter. Allow the batter to rest at room temperature while you continue.
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
Prepare the vegetables
Combine the asparagus, leeks, oil, salt and pepper in a 10” cast iron skillet. Toss to coat and spread in a single layer. Confirm Thick Asparagus using the button below.
3 ounces asparagus
½ cup sliced leeks
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons extra-virgin olive oil
cast iron skillet
spatula
Roast the vegetables
Transfer the vegetables to the bottom shelf of the June Oven. Roast until the vegetables have softened. June will notify you when the vegetables are ready.
June Oven
Preheat the June Oven
When June notifies you that the vegetables are ready, quickly remove the skillet and set it aside, closing the door to keep the June Oven hot. Immediately preheat the June Oven to 450°F on the Bake cook mode using the button below.
Fill the skillet
While the skillet is still very hot, quickly and carefully pour the dutch baby batter over the vegetables. Do not mix.
Bake the dutch baby
When the June Oven is preheated, return the skillet to the bottom shelf of the June Oven. Bake 17 minutes, until the dutch baby has puffed and turned golden brown. June will notify you when the dutch baby is ready. If desired, follow onscreen instructions to keep cooking.
Prepare the topping
While the dutch baby bakes, make the seasoned ricotta. In a small bowl, combine the ricotta, lemon zest, tarragon, salt and pepper. Mash with a fork until combined. Set aside.
small bowl
1 cup ricotta cheese
1 tablespoon lemon zest
1 tablespoon chopped tarragon
½ teaspoon salt
¼ teaspoon black pepper
fork
Finish the dutch baby
Remove the skillet from the June Oven and set on a cooling rack. Dollop with ricotta, cut into wedges and serve immediately. Serve with more ricotta on the side.
cooling rack
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