From Smitten Kitchen
Burst Tomato Galette with Corn and Zucchini
- Makes
- Servings: Serves 4 to 6 as a main or 8 as an appetizer or side dish
- Ingredients
- 14
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Ingredients
- 1 1/4 cups (160 grams) all-purpose flour
- 1/4 teaspoon fine sea or table salt
- 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, diced
- 1/4 cup (60 grams) plain yogurt or sour cream
- 2 teaspoons (10 ml) lemon juice
- 1/4 cup (60 ml) cold water
- 1 tablespoon (15 ml) olive oil
- Kosher 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, sliced or diced
- 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced
- Freshly ground black pepper
- 1/2 cup (2 ounces or 55 grams) grated parmesan
The method
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