Name: Stokehouse: Gympie Farm chèvre, tomato sugo and toasted pide
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

Stokehouse: Gympie Farm chèvre, tomato sugo and toasted pide

Australian Gourmet Traveller recipe for Gympie Farm chèvre, tomato sugo and toasted pide

Stokehoue: Gympie Farm chèvre, tomato sugo and toasted pide

Serves 4

Prep

10M

Cook

15M

Total

25M

“This dish really makes a hero out of Gympie Farm goat’s cheese, itself a stunning product, and with the addition of what I think is the easiest and tastiest tomato sauce you can make, it’s truly a delicious meal,” says Tony Kelly.

Ingredients

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

Method

Main

1.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.

2.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).

3.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).

4.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.
Drink Suggestion: 2010 Seresin Sauvignon Blanc.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.