Stokehouse: Gympie Farm chèvre, tomato sugo and toasted pide


  • Serves 4 people

  • 300 gm fresh Gympie Farm chèvre, sliced into four rounds
  • 200 gm pide, cut into 2cm-thick pieces
  • 50 ml extra-virgin olive oil, plus extra for drizzling
  • 6 large basil leaves, torn
  • Sugo
  • 50 ml extra-virgin olive oil
  • 3 garlic cloves, bruised
  • 400 gm canned whole peeled Italian tomatoes
  • 1 tsp white sugar
01   For sugo, heat oil in a saucepan over medium heat, add garlic and fry until golden (3-4 minutes), then add tomatoes (be careful as hot oil will spit) and simmer on low-medium heat until thickened (30 minutes). Add sugar, season to taste, transfer to a blender, blend until smooth, strain through a sieve and set aside. Makes 200ml.
02   Preheat oven to 180C. Divide sugo among four 12cm-diameter shallow ovenproof dishes, place a round of chèvre in the centre of each dish and bake until cheese starts to turn golden (8-10 minutes).
03   Meanwhile, preheat grill to high heat. Brush pide with oil and season with sea salt, then grill just one side until golden (3-4 minutes).
04   Serve chèvre scattered with basil, drizzled with olive oil and scattered with a pinch of sea salt, with toasted pide to the side.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

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