Revisited this. This time, a crust with half whole wheat flour, a touch more cheese; took the unorthodox step of melting the butter first rather than spend the time working it into the dough. (Ben's family melts the butter for their famous Swedish Pie, and it turns out fine -- just different.) Turns out it's better this way - a bit crisp and with more flavor. I might cut down on the baking powder next time and see what happens, as I think the taste comes through too much as it cools (weird, no?). But for a great filling, cook two large sliced onions till light brown, add a can of diced tomatoes and let most of the juice cook off; season with fennel seeds and a tsp of vermouth.
