Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.
Bake the tart until lightly browned on the edges, about 50 minutes. Cool for 10 minutes before slicing.
One thing I didn't do in this case, but will to in the future: add a dollop of creme fraiche to each slice.