We made this with local peaches and blueberries while we were on vacation at the family farm a few weeks ago. It is a recipe from “Cucina Simpatica,” the Al Forno Restaurant cookbook and couldn’t be simpler – you make 9-10 ounces of pie dough, let it rest for an hour or so, roll it out into an 11-inch free form circle on lightly floured parchment and chill it while you prepare the filling. The filling consists of 2 cups of fruit, tossed with sugar to taste and a squeeze of lemon if it needs it. You arrange the fruit in the middle of the circle of dough, leaving a 1 1/2-inch border and then fold in the edges freeform style. The edges are brushed with heavy cream and sugar and then the crostata is baked on a sheet pan at 450 F for 20-25 minutes or until golden. I love this dessert because it is supposed to be rustic. This crostata was a first time effort by my son’s girlfriend, Katu, and look at how perfect it came out! Very come hither.