We're officially in that beautiful, fleeting moment: the sweet spot where late-season garden tomatoes are at their absolute peak, but the calendar is whispering of pumpkins spice and holiday planning. How do you honor the best of both seasons in your fall hosting? With this show-stopping, free-form Tomato Galette. It looks sophisticated, tastes unbelievably fresh, and requires zero fancy equipment or perfect crimping skills. Serve it warm with a side salad and watch your quests swoon!

INGREDIENTS

For the Dough

1 1/4 cups flour

1/4 tsp salt

8 T cold unsalted butter, cut into pieces and chilled again

1/4 cup plain yogurt or sour cream

2 tsp fresh lemon juice

1/4 cup ice water

For the Filling

1 tbsp olive oil

1/2 tsp sea salt

3 cups cherry tomatoes

1 ear of corn

1 small zucchini

1 bundle scallions (thinly slice)

1/2 cup grated parmesan cheese

For the Glaze

1 egg yolk beaten with 1 tsp water

INSTRUCTIONS

Make the Dough:

1. Whisk the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles course meal, with the biggest pieces of butter the size of tiny peas. 

2. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap the plastic and refrigerate for 1 hour or up to 2 days. 

Make the Filling:

1. Use a saute pan and lid. Add olive oil, tomatoes, salt and a pinch of red pepper flakes to your saute pan. Cover, and heat over high. 

2. Roll the tomatoes to cook evenly. You will hear the tomatoes burst a little. When most have, remove the lid, turn heat down to medium and add zucchini chunks. Saute for 2 minutes, until softened. 

3. Add corn and cook 1 minute. Stir in scallions, turn off heat. Transfer mixture to a large plate and spread to cool quicker. Cool to a lukewarm temperature. 

Assemble Galette:

1. Heat the oven to 400°F. On a floured counter, roll the dough out into a 12 inch round circle. Transfer to a parchment lined baking sheet, fold dough gently, without creasing, in quarters then unfold it onto the baking pan. 

2. Sprinkle tomato-zucchini-corn mixture with half of parmesan and spoon the mixture into the center of the dough, leaving a 2 inch border. (If any liquid has puddle in plate, try to leave it there as you spoon.) Sprinkle with almost all of remaining parmesan, leaving a pinch or two behind for the crust. 

4. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Sprinkle glaze with last pinches of parmesan. 

5. Bake the galette for 30-40 minutes, or until puffed and golden brown. 

6. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temp.