You say potato, I say po-tah-to, but at Cattivella, all that matters is that you say crostata, even if you're more familiar with galette, the French word for this rustic, fruit-filled tart. Chef-owner Elise Wiggins learned the recipe from a chef on the Amalfi Coast, and translates it beautifully at the restaurant she launched in Stapleton last spring. Typical crostatas resemble free-form, one-crust pies. Hers is far more satisfying, a mound of barely sweetened fruit tucked inside dough that curls upwards around it like petals. Fillings vary by season — perhaps berries, perhaps apples — but whatever's inside, you'll relish the flaky and buttery crust, with its light sprinkling of demerara sugar, every bit as much. Baked to order, each crostata is finished with a dollop of swoon-worthy amaretto mascarpone mousse.