Poke the dough in several places with the tines of a fork. Brush the surface of the dough with olive oil. Bake for 8 minutes. Remove from oven and let sit until ready to fill.
Recipe adapted from The Pesky Pescetarian
*This recipe yields 2 tart shells. If you are making only one shell, you may wrap the second piece of dough tightly in a plastic wrap and store in the refrigerator for a day or two. Use this dough for a second tart shell, or make rolls or breadsticks from it (baking for about 20 minutes at 375F). Use oil on the waxed paper when rolling it flat. The dough will be a little softer and a little stickier, but still manageable.
You may freeze the tart for later. Allow to thaw, then reheat at 375 for about 10 – 12 minutes.