This potato and bacon tart is what savory brunch dreams are made of.
Design by Chris Ritter / BuzzFeed. Photographs by Lauren Zaser / BuzzFeed
The now famous dish served at his much beloved but recently shuttered NYC restaurant wd~50 was a modern (some would say molecular) spin on the original: a column of slow-poached egg yolk alongside a cube of deep-fried hollandaise crusted with english muffin crumbs, garnished with a crispy Canadian bacon chip. It was this and many other crazy, creative dishes that earned Dufresne the James Beard award for Best NYC Chef, in 2013 — his first win and tenth nomination for a Beard award.
But when we invited chef to the BuzzFeed test kitchen to make breakfast, he suggested something simpler (though still not your average civilian breakfast): a potato and bacon tart. This dish is a throwback to his early restaurant, 71 Clinton Fresh Food, circa 1999, and he recently brought it back for the the brunch menu at his newish East Village spot Alder. It starts with a puff pastry base spread with homemade bacon jam and soft goat cheese, then is topped with a mini pommes maxine, a fancy French potato cake that's really not so hard to make and insanely delicious.
“The key to the success of this tart is multitasking,” chef says. You can make the bacon jam up to a week in advance, then let your puff pastry bake while you prepare the potato cakes. Alder's bar manager, Kevin Denton, came along to make an awesome spicy tequila cocktail with pineapple and yellow peppers, which you should probably be drinking while you cook, as well as while you eat.
Here are all the ingredients you’ll need:
Butter, goat cheese, yellow onion, russet potatoes, kosher salt, freshly ground pepper, slab bacon, and store-bought puff pastry.* We also had arugula, to make a pretty side salad.
Lauren Zaser / BuzzFeed