“Rustic” being code for “looks a bit thrown together”. A summery tart that I served as part of a copious apero. You could serve it as a starter or a light lunch dish as well.
If you don’t already know this, tomatoes and mustard are a wonderful combination. This recipe requires properly ripe fresh tomatoes. I made the pastry using surplus sourdough starter, but of course you can use a standard shortcrust recipe. Serve it just warm rather than hot. The bottom may be soggy, but it’s delicious anyway.
Update: You can make this with standard shortcrust, but I recently discovered a Nigel Slater recipe for olive oil pastry which is easy to make and works well with the Mediterranean nature of the tart. So I’ve added that as an alternative.