Spinach, Feta & Root Vegetable Crostata
A nutty, buttery crust filled with roasted root vegetables makes for a beautiful vegetarian crostata recipe perfect for the holidays. And since it’s a free-form crust, you don’t have to worry about perfection. A layer of feta whipped with lemon provides a bright, tart contrast. Best of all, each component can be made ahead, so the day-of assembly is easy as pie.
To make ahead: Refrigerate dough, vegetables and feta mixture (Steps 1-5) separately for up to 1 day. Let the dough stand at room temperature for 15 minutes before rolling.