Burst Tomato Galette With Corn And Zucchini

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
533
FAT
106%
CHOL
63%
SOD
35%

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Ingredients for 4 servings

1 1/4 cups all-purpose flour

1/4 teaspoon salt

8 tablespoons (4 ounces) cold unsalted butter, cut into pieces and chill again

1/4 cup plain yogurt or sour cream

2 teaspoons fresh lemon juice

1/4 cup ice water

1 tablespoon olive oil

1/4 teaspoon coarse Kosher or sea salt

3 cups cherry or grape tomatoes

1 ear corn, cut from the cob (about 1 cup)

1 small (8 ounces) zucchini or summer squash, diced

1 bundle (3 to 4 ounces) scallions, thinly sliced

1/2 cup grated parmesan

1 egg yolk beaten with 1 teaspoon water

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