Burst Tomato Galette with Corn and Zucchini

Ingredients

• 1 1/4 cups (160 grams) all-purpose flour, plus more for the counter
• 1/4 teaspoon table salt
• 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chilled again
• 1/4 cup (60 grams) plain yogurt or sour cream
• 2 teaspoons (10 milliliters) fresh lemon juice
• 1 tablespoon (15 milliliters) olive oil
• 3 cups (about 450 grams) cherry or grape tomatoes
• 1/4 teaspoon coarse kosher or sea salt
• Pinch red pepper flakes, optional
• 1 small (8 ounces or 225 grams) zucchini or summer squash, diced
• 1 ear corn, kernels cut from the cob (about 1 cup)
• 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced
• 1/2 cup (2 ounces or 55 grams) grated Parmesan
• 1 egg yolk beaten with 1 teaspoon water, for the glaze

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