GCC: Baked Chicken with Honey-Whole Grain Mustard Glaze

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I’m so happy that we started up the Gutsy Cook Club – actually if I’m honest Tom is more excited than anyone, since he now gets to eat “real” food.  I have to say for the last couple of months we have eaten crap.  Ok, maybe that is a bit extreme, we eat food, but nothing new, mostly dishes that were fast and have been posted on the blog before and frankly Tom got use to having something new every weekend when I would put my Gutsy Cook hat on, when I told him we were back and and that this weekend we were having a new recipe, he shouted “YES!, glad you are back!”.

If that is not a hint, I don’t know what is.

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FFwD: Gerard's Mustard Tart

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I love savory tarts.  While I have a bad affair with fruit tarts, not so with savory ones.  In fact, I like them all, tomato tarts, zucchinis, with eggs, with cheese, with ricotta, you name it - A total affair of the belly.

And if you do overlook the actual tart, they are healthy too! (let me believe it ok)

So, when I saw what Dorie had choose for us to cook in the second week of French Friday’s with Dorie, I was giddy with excitement, one because it was a tart, and two it had carrots and leeks!  And if there is anything I love more in the vegetable world, is leeks.

By the way, did you know that leeks were the national emblem of Wales?

The recipe calls to use a tart dough which needs to be partially baked ahead of time. I set out to space this out in two days - but, if you are lucky enough to work from home, you can probably get this done earlier in the day and the finish the whole thing in time to put this in your dinner table.  

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