I enjoy this dish because it brings together rich, creamy cheese, bright herbs, and lightly dressed greens on top of a fluffy, golden puff. I like that everything comes together quickly, yet the final presentation looks like I worked far harder than I did. The drizzle of honey adds just the right whisper of sweetness to balance all the savory elements.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup crumbled plain goat cheese 1/2 cup chopped fresh dill, plus additional fronds for garnish 2 tablespoons olive oil Zest and juice of 1 lemon, divided Coarse kosher salt Ground black pepper 1 cup all-purpose flour 8 large eggs 3/4 cup whole milk 4 tablespoons unsalted butter 2 cups tender greens such as pea tendrils, watercress, baby spinach, or baby arugula 1 tablespoon honey
Directions
I combine the goat cheese, 1/4 cup of the chopped dill, and 1 tablespoon of olive oil in a small bowl. I zest the lemon over the mixture, add a pinch of salt and pepper, and let it marinate.
I preheat the oven to 425°F with a 10-inch cast iron skillet inside.
In a large bowl, I whisk the flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper. I stir in the remaining 1/4 cup dill.
In another bowl, I whisk together the eggs and milk. I combine the wet ingredients with the dry, mixing until just incorporated without over-mixing.
On the stovetop, I melt the butter in the heated skillet, cooking it until it turns nutty and brown, about 3 minutes, swirling the pan so the butter coats the bottom and sides.
I pour the batter into the hot skillet and spoon half the marinated goat cheese into the center. I bake for 20–22 minutes, until the puff is tall, golden, and beautifully risen.
I let it cool slightly in the pan for 5–6 minutes, then top it with the greens and dill fronds. I spoon the remaining goat cheese on top, drizzle with honey and the remaining tablespoon of olive oil, squeeze a lemon wedge over the greens, and serve immediately.
I sometimes swap the dill for chives or parsley when I want a milder herbal flavor. When I want extra richness, I sprinkle a bit of shredded Gruyère or Parmesan over the batter before baking. I also like topping the finished puff with smoked salmon or roasted cherry tomatoes for a brunch-worthy twist.
Storage/Reheating
This puff is best served immediately, as it naturally deflates while cooling. If I have leftovers, I refrigerate them for up to 2 days. To reheat, I warm slices in a 300°F oven until heated through; the texture won’t be as lofty as fresh, but it’s still delicious.
FAQs
Why did my puff not rise?
I make sure the skillet is very hot and the batter isn’t over-mixed.
Can I use a different cheese?
Yes, feta or ricotta work well, though the flavor will vary.
Can I make this dairy-free?
I swap the butter and milk for dairy-free alternatives, keeping in mind the puff may rise less.
Can I use dried dill?
Fresh dill gives the best flavor, but in a pinch I use 1–2 teaspoons dried.
Can I use a metal pan instead of cast iron?
Yes, as long as it’s oven-safe and preheated thoroughly.
Why brown the butter?
It adds deep, nutty flavor and helps crisp the edges.
Can I add more greens inside the batter?
Yes, I fold in a small handful of finely chopped greens.
Can I make this ahead?
I mix the goat cheese mixture and whisk the dry and wet ingredients separately, combining only right before baking.
Does the puff collapse?
Yes, it naturally deflates after coming out of the oven—this is expected.
Can I leave out the honey?
Yes, but I like the balance it brings to the dish.
Conclusion
I love how this baked oven puff transforms simple ingredients into a savory, airy, and visually stunning brunch centerpiece. With creamy goat cheese, bright herbs, and delicate greens, every slice feels elegant, comforting, and truly satisfying.
A savory, dramatic baked oven puff with a custardy center, tangy goat cheese, bright dill, and tender greens. Light, airy, and elegant—perfect for an effortless yet impressive brunch dish.
Ingredients
1 cup crumbled plain goat cheese
1/2 cup chopped fresh dill, plus additional fronds for garnish
In a small bowl, combine the goat cheese, 1/4 cup chopped dill, and 1 tablespoon olive oil. Zest the lemon over the mixture, season with salt and pepper, and let marinate.
Preheat the oven to 425°F with a 10-inch cast iron skillet inside.
In a large bowl, whisk the flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the remaining 1/4 cup dill.
In another bowl, whisk together the eggs and milk. Add the wet ingredients to the dry and mix until just incorporated.
On the stovetop, melt the butter in the heated skillet until it browns, about 3 minutes, swirling to coat the pan.
Pour the batter into the hot skillet and spoon half of the marinated goat cheese into the center.
Bake for 20–22 minutes, until tall, golden, and puffed.
Let cool in the pan for 5–6 minutes. Top with the tender greens and dill fronds.
Spoon the remaining goat cheese on top, drizzle with honey and the remaining tablespoon of olive oil, squeeze lemon juice over the greens, and serve immediately.
Notes
Swap dill for chives or parsley for milder herb flavor.
Add shredded Gruyère or Parmesan for a richer puff.
Top with smoked salmon or roasted cherry tomatoes for a brunch twist.
The puff naturally deflates after baking—this is normal.
