Prepare your mise en place.
Lightly flour a clean, flat work surface. Place the dough in the center of the floured surface and, using a rolling pin, roll it out to a 28-centimeter (11-inch) circle about 3 millimeters (⅛ inch) thick.
Lift the dough gently and fold it in half over the rolling pin and then slip it, still folded, into the tart pan. Unfold the circle to cover