Tomato Galette with Corn and Zucchini Recipe

Ingredients

• 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
• 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