Exclusive Recipes from “Miss Maggie’s Rustic Cuisine” by Héloïse Brion

It’s time to relaxez-vous with this collection of homely family recipes by Héloïse Brion, whose new book captures the charm of serving locally-sourced meals in a nature-inspired setting. Purchase the scrumptious book from Amazon here.

ROASTED CAMEMBERT

Serves 4-5 | Active time: 5 minutes | Cooking time: 15 minutes

INGREDIENTS

• 1 wheel Camembert in a wooden box, at room temperature
• 1 clove garlic, thinly sliced
• A few sprigs fresh rosemary with flowers
• Honey
• 1-1ó oz (30-40g) toasted hazelnuts, roughly chopped
• White truffle oil
• Toasted bread, for serving

1. Preheat the oven to 325°F (170°C/Gas Mark 3). Take the Camembert out of its wooden box and remove the wrapper. Nestle the base of the box into the top, line with a piece of parchment paper, and set the cheese within. Using a knife, score the cheese here and there.

2. Tuck a slice of garlic and a piece of rosemary sprig into each incision.

3. Drizzle the cheese with honey and bake for 15 minutes, until the rind is lightly golden.

4. Sprinkle with hazelnuts and a few drops of truffle oil. Serve warm with the toasted bread.

ROASTED TOMATO AND SHALLOT TARTE TATIN

Serves 6 | Active time: 15 minutes | Cooking time: 3 hours 40 minutes | Resting time: 40 minutes

INGREDIENTS

• 1¾ lb (800g) assorted tomatoes (different colours and sizes), halved crosswise
• Extra virgin olive oil
• 2 cups (9 oz/250g) all-purpose flour
• 1 stick plus 2 tbsp (5 ¼ oz/150g) lightly salted butter, well chilled and diced
• 3 tbsp grated Parmesan
• 2 eggs, separated
• 1 tbsp (20g) unsalted butter, for greasing the pan
• 5 large shallots, thinly sliced
• 1 tsp wine vinegar
• 2 tbsp honey
• Leaves of 1 small bunch fresh oregano
• Scant ½ cup (1¾ oz/50g) jarred capers, drained
• Salt and freshly ground pepper

1. Preheat the oven to 200°F (100°C/Gas Mark ¼). Place the tomatoes on a rimmed baking sheet, season with salt and pepper, and drizzle with olive oil. Slowly roast for 3 hours, checking occasionally, until the tomatoes are soft and wrinkled but still juicy.

2. To make the dough, combine the our, lightly salted butter, Parmesan, and 1 egg in a bowl, until the mixture just comes together in a ball. Flatten into a disc, cover with plastic wrap, and chill in the refrigerator for 30 minutes.

3. In a large saucepan or Dutch oven, cook the shallots with a drizzle of olive oil over low heat for about 15 minutes, until very soft. Stir in the vinegar, honey, oregano, and salt and pepper to taste. Continue cooking for 15 minutes, until the shallots are lightly caramelized.

4. Preheat the oven to 400°F (200°C/Gas Mark 6) and grease an 11in (28cm) tart pan or dish with the unsalted butter. Arrange the tomatoes cut-side down and scatter the shallots on top.

5. Roll the dough into an approximately 13in (32cm) round. Gently lay the dough over the tomatoes and shallots and tuck the edges of the dough inside the pan. Lightly beat the remaining egg and brush over the dough. Bake for 25 minutes, until golden.

6. Fry the capers in a skillet over high heat with a little olive oil for 1-2 minutes. Place on paper towel to absorb excess grease.

7. Let the tart cool for about 10 minutes, then run a knife around the edge to loosen it. Place a serving plate with a rim on top of the tart and upturn the tart onto it. Carefully lift off the pan and sprinkle the tart with the capers and the fresh oregano leaves.

PORK TENDERLOIN WITH APPLES

Serves 4-5 | Active time: 15 minutes | Cooking time: 25 minutes

INGREDIENTS

• 1 pork tenderloin (about 1¼ lb/600g)
• ½ cup (3½ oz/100g) light brown sugar
• 3 tbsp Dijon mustard
• 3 tbsp unsweetened apple juice
• 3 cloves garlic, finely chopped
• 3 tbsp extra virgin olive oil
• 2 apples, skin on, cut into ½in (1cm) slices
• 2 sprigs fresh thyme, snipped into small pieces
• Salt and freshly ground pepper

1. Generously season the pork with salt and pepper.

2. In a bowl, combine the brown sugar, mustard, apple juice, and garlic to make a glaze.

3. Coat the pork with the glaze and set aside the rest.

4. Heat the olive oil in a large skillet over high heat. Add the pork tenderloin and cook until golden brown all over, turning it every 2-3 minutes.

5. Place the apple slices in the pan around the pork and lower the heat to medium. Cook for 10-15 minutes, until the apples are tender and slightly browned, occasionally turning them over.

6. Pour the remaining glaze over the pork if necessary – the meat should be deeply caramelised.

7. Sprinkle the dish with the thyme sprigs, season to taste with salt and pepper, and serve immediately.

ORANGE BLOSSOM CAKE

Serves 8 | Active time: 15 minutes | Resting time: 10 minutes | Cooking time: 45 minutes

INGREDIENTS

• 1 stick plus 2 tsp (4½ oz/125g) unsalted butter, plus more for greasing the pan cup
• (150ml) whole or low-fat milk
• 3 eggs
• 1 cup (7 oz/200g) granulated or superfine sugar, plus more for dusting
• 1 pinch salt
• ¾ cup (180ml) + 1 generous tbsp (20ml) orange blossom water
• 3¾ cups (15¾ oz/450g) all-purpose flour
• Scant 1 tbsp (11g) baking powder
• 1 pinch baking soda
• ½ cup (125ml) boiling water

1. Preheat the oven to 400°F (200°C/Gas Mark 6) and grease a standard loaf pan with butter. Place the butter and milk in a saucepan and cook over low heat until the butter melts. Remove from the heat.

2. In a large bowl, whisk the eggs and sugar together until pale and creamy. Add the salt, ¾ cup (180ml) orange blossom water, flour, baking powder, and baking soda. Stir until just combined.

3. Gradually add the milk-butter mixture, stirring constantly, until the batter is just smooth.

4. Pour the batter into the prepared loaf pan and let rest for 10 minutes on the counter.

5. Bake for about 45 minutes, until the cake is risen, golden brown, and the tip of a pointed knife inserted into the centre comes out clean. If necessary, bake for an additional 10–15 minutes.

6. While the cake is still hot, combine the generous tablespoon (20ml) of orange blossom water with the boiling water and carefully drizzle over the top of the cake. Let the cake cool in the pan before turning it out onto a serving plate.

7. Dust the cake with sugar and serve.

From France Today magazine

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