Stokehouse: Gympie Farm chèvre, tomato sugo and toasted pide
"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.
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Stokehouse: Gympie Farm chèvre, tomato sugo and toasted pide
Serves
4
Cooking Time
Prep time 10 mins, cook 15 mins
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300 gm
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fresh Gympie Farm chèvre, sliced into four rounds
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200 gm
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pide, cut into 2cm-thick pieces
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50 ml
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extra-virgin olive oil, plus extra for drizzling
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6
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large basil leaves, torn
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| Sugo |
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50 ml
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extra-virgin olive oil
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3
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garlic cloves, bruised
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400 gm
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canned whole peeled Italian tomatoes
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1 tsp
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white sugar
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1
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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.
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2
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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).
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3
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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).
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4
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Serve chèvre scattered with basil, drizzled with olive oil and scattered with a pinch of sea salt, with toasted pide to the side.
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This recipe is from the February 2012 issue of Australian Gourmet Traveller.
Drink Suggestion 2010 Seresin Sauvignon Blanc.