Corn, Tomato, and Summer Squash Galette

Dear Turkey,

If you've made some of

My other ones, I suggest

That you try this crust

Corn, Tomato, and Summer Squash Galette

(serves 3-4, adapted from smitten kitchen)

For the filling:

Ingredients:

- 1 T olive oil

- kosher salt and red pepper flakes, to taste

- 3 c small tomatoes or cut up tomatoes

- 1 ear of corn, "milked" from the cob, or 1 c frozen (no need to thaw) or canned corn (drained)

- 1 small summer squash (I used yellow), sliced into thin rings

- 4 scallions, cut up small with scissors

- 1/2 c grated or shredded cheese, vegan is fine (I used parm)

Instructions:

- In a big pot with a lid (I used nonstick), heat the oil, spices, and tomatoes on high with the lid on, shaking every once in a while so nothing sticks. Cook for about 5 minutes, or until tomatoes get soft or start to explode if you used small ones. 

- Add squash and cook another minute, and then add corn and scallions, stir well, and remove from heat. Season to taste. Let cool for a few minutes and stir in most of the cheese. 

For the dough/assembly:

Ingredients:

- 1 1/4 c flour (I used white whole wheat)

- pinch salt

- 1 stick butter, fridge temp, vegan is fine

- 1/4 plain yogurt or sour cream, vegan is fine (I used full-fat plain yogurt)

- 2 T lemon juice (I used bottled)

- 1/4 c cold water

Instructions:

- Use a knife/fork/pastry cutter/hands to cut everything together until a ball forms and butter lumps are under pea-sized. Wrap in plastic and chill for at least 20 minutes and up to 2 days. 

- On a piece of waxed paper, use your hands or a rolling pin (I didn't need flour but you might, or you can grease your rolling pin), roll the dough out into a roughly 12-inch circle. Don't be obsessive. 

- Gently transfer the dough to a parchment-covered cookie sheet with edges or even a baking dish (as it might run over in the oven). Spoon the filling into the middle of the dough. If you think you have too much filling, don't put it all in. 

- Fold/crimp/pleat the edges of the dough to hold in the filling. You want a big hole in the middle, and don't worry if it isn't beautiful. Sprinkle all over with remaining cheese.

- Bake at 400 F for 20-45 minutes, or until the dough feels firm and it's getting golden brown. If the bottom is turning black too fast, reduce heat to 350 F. Let stand for 5 minutes and enjoy. Or serve room temperature or from the fridge.

Enjoy,

Tofu