Tomato & Zucchini Galette

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Adapted from smitten kitchen. You can find her version here.

Galettes are very pretty and are actually quite easy to make. You can make them savory or sweet and add whatever filling suits your fancy. 
I love smitten kitchen recipes and decided to give this one a go. It did not disappoint. 

For the pastry crust you will need:
1 ¼ cups flour
¼ teaspoon salt
1 stick (or 8 tablespoons) cold butter
¼ cup plain yogurt (I used greek because that's what I had on hand)
2 teaspoons freshly squeezed lemon juice
¼ cup ice water

For the filling you will need:
1 Tablespoon olive oil
¼ teaspoon sea salt (more to taste)
2 ½ -3 cups cherry tomatoes 
1 cup corn (I used frozen, its what I had.)
2 small summer squash, diced
¼ cup onion, chopped
¼ cup grated parmesan
Handful of pearl onions (Totally optional. I personally don't care for pearl onions but I added them for my husband.)

Egg wash: 
1 egg yolk, 1 teaspoon of water, beaten

Note: Pastry dough must chill for 1 hour. 

To make the pastry, combine flour and butter in a medium bowl and use a pastry blender until the mixture begins to look like bread crumbs or course meal. 
In a small bowl, combine yogurt, lemon juice and water. Next, add this to the flour mixture  and stir with a wooden spoon until combined. If it seems a bit wet, sprinkle a little flour on it. Pat into a ball, cover and refrigerate for at least one hour.

While your dough chills, start your filling.
Heat olive oil in a sauté pan and add the tomatoes. Cover and cook on high until the tomatoes start popping. This will take a few minutes. Once they are cooking, add your chopped zucchini and onions and cook another 2 or 3 minutes. Next, add the corn (and pearl onions). Season with salt and pepper and whatever else sounds good to you. I added a little garlic powder. 
Remove from heat to a plate and allow to cool while you roll out the dough.

Preheat oven 400F.

Place your chilled pastry on a well floured surface and roll out. Mine was about 14 inches round.
Transfer (very carefully) to a parchment covered baking sheet.  (I folded my gently in half to do this)
Sprinkle the filling with parmesan. Using a slotted spoon, carefully transfer the filling over to the center of the pastry dough. Try to leave any of the juices from your veggies on the plate. 
Leave a two inch border. Fold gently over the filling, and crease to make it all fit. 
Brush the egg wash onto the pastry and sprinkle with kosher salt and a a bit of parmesan.

Bake for 35-45 minutes until golden brown.  But keep an eye on it after about 30 minutes. 
Let stand for 5 minutes before cutting. Serve hot.

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