Burst Tomato Galette With Corn And Zucchini

Ingredients

• 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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