Mmmm… from the recipe:

It looks daunting I know… give it a try. The only challenge is rolling out the dough and spreading the filling. Those are exactly what you don’t think would be hard.

Pro tip: After you roll out the dough (use plenty of bench flour above and below!) use your rolling pin (with more flour) to roll up the dough to transfer to the pan. So much easier and it doesn’t tear the dough.

Pro tip #2: Use a French rolling pin. It’s a lot easier to maneuver.