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Put a small amount of the filling on one of the discs; spread it to a very thin layer of less than ½cm thick and about ½cm away from the edge; this will leave enough dough to close the edges together.
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Turn the dough so that the longer edge is closest to you and "tack" the dough to the work surface by pressing it down firmly with your finger.
Roll the dough to 5mm.
Press lid onto dough to seal casserole.
Roll out dough to 1/2-inch thickness.
Dough to knead.
Roll dough to 16x8-inch rectangle.
Bring tart dough to room temperature.
Transfer the dough to the oiled bowl.
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