Words by Jane Smith + Han McGufficke
The moment we have all been waiting for – The Saltbush inspired recipe from our queen, Jane, The Shady Baker. We hope you all loved Jane’s first blog post last week, it was so good – theres more and a delicious recipe for us to all get out Shady Baker/Saltbush Stretch on in the kitchen – YAY!
Jane’s Saltbush Story..
I had seen Saltbush Stretch on Instagram over the years but with so many other things grabbing my attention it had not been right at the front of my mind. After Christmas this year I was feeling a bit flat. I always find the pressure of the festive season challenging and I felt like I needed some positive energy both mentally and physically. So, I spontaneously signed up to the Saltbush Squad having not done yoga or pilates before. I was immediately drawn to the upbeat vibes of the Saltbush social media and the fun, easy to navigate website.
The online videos are like being met by an enthusiastic, happy friend in the mornings and although my participation has been a slightly irregular I love knowing that I have this option up my sleeve when I need it.
I am still struggling with Downward Facing Dog, but I keep going back to Em’s Tips and Tricks video for extra practice! I admire Em and her team’s constant energy and enthusiasm in everything they do. The familiar rural backdrops in all of the Saltbush content and the occasional barking dog or UHF radio call make it feel relatable and authentic.
I have put together this recipe, Tomato and Ricotta tart, because I love the bright, vibrant colours of the very late summer tomatoes and tiny flowers and herbs that I have foraged from my unruly veggie garden. It is light and not too complicated and could be served on its own or as part of a more substantial meal. This tart is adaptable and fresh, which is exactly how I think of Saltbush
Stretch.
TOMATO AND RICOTTA TART
Serves 6-8
Preparation time: around 30 minutes
1 sheet of good quality frozen puff pastry
200-300g mixed tomatoes, cut into slices, at room temperature
¼ cup olive oil
Juice of ½ lemon
200g ricotta
20g finely grated parmesan
¼ cup chopped mixed herbs such as basil, parsley or thyme
Zest of 1 lemon
1 egg, lightly beaten
1 egg, lightly beaten for brushing the pastry
Extra herbs such as basil, parsley or thyme or herb flowers to serve, optional
For the pesto dressing:
¼ cup good quality homemade or store-bought basil pesto
2 tablespoons white wine vinegar
1 tablespoon olive oil
METHOD
1. Preheat oven to 200C. Line a baking tray with baking paper, then with the pastry, trimming edges to fit if necessary. Set aside.
2. Put the tomatoes, olive oil and lemon juice in a bowl and season to taste with salt and pepper. Allow this mixture to marinate for at least 30 minutes at room temperature.
3. Put the ricotta, parmesan, herbs, lemon zest and the egg in a bowl, season generously with salt and pepper to taste and mix to combine.
4. Spread the ricotta mixture onto the pastry, leaving a 2cm border around the edge. Brush the border lightly with some of the remaining egg. Cook for 15-20 minutes or until the ricotta is just firm and the pastry is golden brown around the edges.
5. To make the dressing, put the pesto, vinegar and olive oil in a bowl and whisk to combine.
6. Spread the tomatoes generously on top of tart, drizzle with the dressing and scatter with some
extra herbs or herb flowers from basil, thyme or garlic chives if you have them.
7. Serve while the tart is warm or at room temperature.
NOTES
Use the best quality tomatoes you can find and always have the tomatoes at room temperature. This will make a big difference to their sweetness, texture and overall flavour.
Serve with some crusty bread as a light meal or this would also be delicious to share as part of a picnic with some cold roasted meat and some crunchy pickled vegetables.
If you are transporting this tart or not serving it immediately, top with the tomatoes just before serving.
Seriously, how good is this – Jane.. THANK YOU!
Saltbush Babes, we can’t wait to see your tart creation, Jane would love to see a pic and hear how you went with her, send her a DM or an email.
We hope all you Saltbush lovers, love this recipe as we do. We are so lucky to have you in our community Jane, thanks for the high vibes and your story.
Big love. Em xx
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