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Burst Tomato Galette With Corn And Zucchini
Ingredients
- For the pastry:
- 1 1/4 cups (160 grams) all-purpose flour
- 1/4 teaspoon table salt
- 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chill again
- 1/4 cup (60 grams) plain yogurt or sour cream
- 2 teaspoons (10 ml) fresh lemon juice
- 1/4 cup (60 ml) ice water
- For the filling:
- 1 tablespoon (15 ml) olive oil
- 1/4 teaspoon coarse Kosher or sea salt
- 3 cups (about 450 grams) cherry or grape tomatoes
- 1 ear corn, cut from the cob (about 1 cup)
- 1 small (8 ounces or 225 grams) zucchini or summer squash, diced
- 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced
- 1/2 cup (2 ounces or 55 grams) grated parmesan
- Glaze:
- 1 egg yolk beaten with 1 teaspoon water
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