FOOD NETWORK SIMPLY LAURA RECIPES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Roll out the puff pastry so it's 1/2 inch bigger on all sides. Transfer to the prepared baking sheet and use a fork to prick all over the pastry, leaving a 1/2-inch border all around. Scatter the fontina all over the pastry (leaving the border untouched) and set aside.
• In a large bowl, toss the tomatoes with the oil, Italian seasoning and some salt and pepper. Arrange the tomatoes in a single layer (it's ok if they overlap a little) over the crust--leaving the border--and sprinkle the Parmesan evenly over the top.
• Bake until the tart is deep golden brown and crispy, about 25 minutes. Let rest for 5 minutes.
• Tear the basil leaves, then sprinkle the basil over the tart before cutting it into squares.

Steps:

• Add the warm water in a small bowl and sprinkle over 1 teaspoon of the sugar and the yeast; set aside so the yeast can proof.
• Oil two bowls with a little olive oil and set aside.
• In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar. Stir the yeast in the water to make sure it¿s all dissolved and add it to the flour mixture. Mix on medium-low speed until everything is combined. Increase the speed to medium and allow the machine to knead the dough, adding more flour if necessary, until it is smooth and comes away from the side of the bowl, 6 to 7 minutes.
• Divide the dough in two pieces and roll each into a ball. Place a ball in each of the oiled bowls seam-side down, and brush the tops with a little oil to stop them from drying out. Cover the bowls with plastic wrap and place in a warm place (inside a microwave or a turned-off oven works best) until it doubles in size and when poked with a finger, the indent remains (it doesn't spring back), about 1 1/2 hours.
• Once the dough has risen, use immediately or store in the refrigerator for up to 24 hours.