I love the "rustic" look of a crostata. Finally, something where my homemade dough doesn't have to be perfect! Actually...looking at this photo, it is not an attractive looking piece of food. Don't let the looks fool you. I am not a very good food stylist, nor am I the best food photographer. I almost didn't print this photo at all. I was just going to post some stock photos of a basket of mushrooms and a few springs of thyme.
The dough on this crostata is very forgiving. It is incredibly easy to work with, and if it cracks a little, that's OK. Your filling can be a combination of your favorite vegetables and cheeses (I think meats are a bit heavy in a crostata,but if you want to throw some in there, go for it!). I love sauteed mushrooms, caramelized onions and fresh thyme, so that is what I used as my filling. Any vegetable combinations will work...spinach, squash, eggplant, etc. You can also get creative with your cheese. I used mozzarella, asiago and fontina, but any Italian blend will be delicious. I think the best thing to do is to go to your local farmer's market and see what looks good. Last week, I went to the farmer's market and found some heirloom radishes and a wheel of farmhouse brie. That is what happened to look good, so I grabbed it. We ate the radishes with a little softened butter and truffle salt (OMG...AMAZING!) and I am still noshing on the brie.
This crostata would make a wonderful dish to serve at brunch, lunch, as an appetizer, or even a light dinner. I served it to my family as an appetizer to enjoy before a late dinner, and everyone LOVED it! Leftovers will save in the fridge, but make sure to heat them in a conventional oven, or else the crust will become soggy.