Preheat the oven to 400°. On a lightly floured surface, roll the pastry out to a 13-inch circle. Transfer the pastry to an 11-inch tart pan with a removable bottom, fitting the pastry evenly into the pan and trimming any overhang. Line the pastry shell with foil and fill with pie weights, dried beans or rice. Bake for 20 minutes, then remove the foil and weights and bake for 5 to 10 minutes longer, or until the pastry is lightly browned.