Italian crostatas are rustic free-form tarts that can't be ruined by poor pastry makers. If you tear the dough as you roll it, there's nothing to worry about. Just press the torn parts together and keep rolling. As long as you can get something that resembles a round onto a baking sheet, you're on your way to a fine crostata. This open-faced tart, spread with peaches or prune plums, apples, or roasted vegetables with a little parmesan, begins with a food-processor pastry dough that couldn't be more forgiving. After the filling goes onto the rough round, fold up the edges to encase the fruit and send it to the oven brushed with milk and sprinkled with sugar. If the finished confection looks asymmetrical, that's part of the charm. This pastry recipe can be topped with roasted vegetables and a little parmesan, which I have done, absolutely delicious! Use your imagination. This recipe courtesy of the Boston Globe Magazine.