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14Ingredients
105Minutes
390Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/4 cups flour (all-purpose)
- 1/4 tsp. table salt
- 8 Tbsp. unsalted butter (cold, cut into pieces and chill again)
- 1/4 cup plain yogurt (or sour cream)
- 2 tsp. fresh lemon juice
- 1/4 cup ice water
- 1 Tbsp. olive oil
- 1/4 tsp. sea salt (or coarse Kosher)
- 3 cups cherry tomatoes
- 1 ear corn (cut from the cob, about 1 cup)
- 8 oz. zucchini squash (diced)
- 1 scallions (bundle, 3 to 4 ounces or 85 to 115 grams, thinly sliced)
- 1/2 cup grated Parmesan
- 1 egg yolk (beaten with 1 teaspoon water)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol100mg33% |
Sodium410mg17% |
Potassium430mg12% |
Protein10g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A35% |
Vitamin C35% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Victor 2 years ago
I made a version of this w only heirloom tomatoes—will try again later this week w summer squash and scallions in addition. I was intimidated at first (making pie dough! Ahhh!) but it actually wasn’t difficult, just took some planning ahead. I recommend adding seasoning to the dough—I used herbs de Provence but Italian seasoning would work too. Also coated the crust w seasame seeds, red pepper flakes, and fresh ground black pepper after applying egg wash for more flavor.
Jahn Page 6 years ago
I made this with sun gold tomatoes and Ontario corn I grew in my backyard and it was so good