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Serves 4 to 6 as a main or 8 as an appetizer or side dish
For the pastry:
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
For the filling:
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
Glaze:
1 egg yolk beaten with 1 teaspoon water
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1st Keep
 jenellebaur
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