"Free Form" summer fruit crostada tart:

Fresh or dried peaches (or a combination)
      2 cups prepared will fill an 8 to 10 inch curst
apples, pears

Tart filling prep:
Salute about 3 cups of sliced peaches in 2 tablespoons of unsalted
butter and sprinkle with 2 to 3 tablespoons of brown sugar and 2
tablespoons of rum. Cook over medium to low heat until softened and
sugar and butter and rum are well incorporated. Drain, cool, and fold
into rolled out dough. Brush with beatened egg. Bake at 350 until
golden.

"Savory free form crostada tart":

2 cups cooked diced or pulled chicken
1 cup chopped artichokes
1/4 cup sundried tomatoes
1/4 cup parmesan cheese
1 tbsp fresh herbs (basil or thyme)
3 tbsp butter
1/2 cup onions, diced
1 tsp garlic, minced

Saute the onions, artichokes, sundried tomatoes in the butter and
garlic until softened. Add the chicken & basil and season to taste
with salt & pepper. Fold into rolled out dough. Sprinkle cheese over
opening of dough. Brush with beaten egg. Bake at 350 until
golden. Serve alone or with a green salad.