This is Plated, a feature that delivers the origin story of a dish as told by the people in the kitchen. Today’s plate comes from Resto’s executive chef, Bobby Hellen. On the plate: Boudin Noir Tart ...

Add flour, butter, sugar in a mixing bowl and combine until it's like bread crumbs. Then add the egg and mix well, do not over mix, otherwise the crust will get hard. Shape the dough in roundels and ...