After preparing the dough for the crust, I popped it into the freezer to chill while I readied the filling. I got so lost in vegetable chopping and saute-ing that I forgot about it until it was quite hard. After much rolling and fussing, I just plopped it in the plate before it was sufficiently rolled out. The crust should be thinner and fold over the top about one-half to two-thirds like a galette.
After about 40 minutes in the oven the aroma in the kitchen almost knocked me out. Death by parmesan. It was quite tasty.