Dough Ingredients:

• 1 ¼ cups  all-purpose flour
• ¼ tsp salt, kosher
• 8 Tbsp cold unsalted butter, cut into ¼-inch pieces
• ¼ cup plain yogurt or sour cream
• 2 tsp lemon juice
• ¾ cup ice water

Filling Ingredients:

• 1 Tbsp olive oil
• ¼ tsp salt
• 3 cups cherry tomatoes
• 1 ear corn, cut from cob
• 1 medium zucchini or summer squash, diced
• 1 bundle scallions, thinly sliced
• ½ cup parmesan, grated
• 1 egg whisked yolk with 1 tsp of water, for glaze

Optional filling vegetables include: greens (swiss chard, kale), mushrooms, broccoli, fresh beans, eggplant.
May also mix 3 oz goat cheese, 2 tsp. fresh thyme, and 1 clove minced garlic and spread on the dough before adding the filling ingredients.
 

Make dough:

1. In a large bowl, mix the flour with the salt. Sprinkle the small pieces of butter over the flour mixture, and flip each chunk of butter, coating them with flour. 
2. Using the heel of your hand, press the chunks of butter into the flour to create thin flakes. Use a pastry cutter to scrape up the flour and butter and flip it over the pile. Continue until you end up with a combination of thin flakes and pea-sized pieces of butter.
3. In a small bowl, stir together sour cream, lemon juice, and water. Slowly add this mixture to the flour and butter mixture. Use your fingertips or wooden spoon and mix in the liquid until lumps form. DON’T OVER WORK THE DOUGH OR IT WILL BE TOUGH!
4. Pat into a ball, wrap in plastic wrap, and store in the refrigerator for at least one hour (or the freezer for 15 minutes)

Make filling:

1. In a large skillet with a lid, add olive oil, tomatoes, salt and sauté on medium-high heat. Stir occasionally so the tomatoes are cooked evenly. After a few minutes, turn the head down to medium, add the zucchini and continue to sauté for another 2 minutes.
2. Add the corn and scallions, cooking for another minute. Taste for salt and transfer the mixture onto a plate or flat dish to cool quickly. The vegetable mixture should be warm but not hot when you assemble the galette.

Make galette:

1. Heat the oven to 400 degrees and remove the dough from the fridge and unwrap. Squish the dough ball into more of a disc shape to work with more easily.
2. Sprinkle a work surface and the top of the disc with flour to keep it from sticking, and roll out into a 12” circle. 
3. Place filling ingredients in the center of the circle and sprinkle half of the parmesan onto the filling. Use your hands to bring in the sides of the circle and lay them on top of the filling, crimping as you go. Leave a large opening in the middle.
4. Brush the top of the dough with egg wash (1 egg plus 1 tsp water, whisked) and then sprinkle the remainder of parmesan onto the edges of dough and opening of the galette.
5. Place the galette on a baking sheet with parchment paper.
6. Bake in the 375-degree oven for 30-40 minutes, until nicely browned on all sides. Let it cool for five minutes and then cut wedges to serve. Serve warm!