This crostata might seem a little involved, but when you take it one step at a time, it’s really easy, especially if you make the crust, prepare the filling, and roast the vegetables a day ahead. Then, all you need to do on the day you plan to serve it, is roll out the dough, assemble the pie, and bake it.
The crostata reheats well and will keep for several days. Wrap in foil and store in the refrigerator.
Adapted from the Spinach, Feta & Root Vegetable Crostata in the December 2021 Issue of Eating Well Magazine.