taking a tart out of a glass dish
You can line a typical pie pan with parchment paper.

Cut a precise circle to cover the bottom, than a precise rectagle or trapezoid to fit the side. You can use a tiny bit of butter or shortening to stick the parchment paper to the pan and keep it in place.

Once it is cooked, you can work a knife then a spatula or two under the paper and lift it all out in one go.

This is the technique I use making a tartine or even when using a springform pan, because it makes keeping the dish intact relatively much easier.