Servings: 6

Cooking Time: 40 Minutes


1 tbsp. olive oil

3 cups cherry tomatoes

½ tsp salt, divided

1/8 tsp red pepper flakes

1 cup fresh corn kernels

1 zucchini, chopped

5-6 green onions, sliced thin

1 ¼ cups flour

8 tbsp. butter, sliced

¼ cup sour cream

2 tsp fresh lemon juice

¼ cup ice water

½ cup parmesan cheese

1 egg yolk

1 tsp water


1- In a large bowl, combine flour and ¼ tsp salt. Cut in butter until mixture resembles coarse crumbs.

2- In a small bowl, whisk together sour cream, lemon juice, and water until combined. Add to flour mixture and stir until it forms a soft dough. Form dough into a ball and wrap with plastic wrap, refrigerate at least 1 hour.

3- Add oil to the cooking pot and set to sauté on med-high heat.

4- Add tomatoes, remaining salt, and red pepper flakes, cover and cook until tomatoes burst, turning
tomatoes frequently.

5- Reduce heat to medium and add zucchini. Cook 2 minutes until they soften. Add corn and cook 1 minute more. Stir in scallions and turn off the heat. Transfer to a large plate and let cool.

6- Wipe out the cooking pot and add the rack.

7- On a floured surface, roll out dough to a 12-inch circle. Transfer to a piece of parchment paper.

8- Sprinkle vegetables with half the parmesan cheese and spoon into the center of the dough, leaving a 2-inch border. Sprinkle most of the remaining parmesan over the vegetables.

9- Fold edges over the filling, pleating as you go.

10-In a small bowl, beat together egg yolk and teaspoon of water. Brush the crust with egg yolk glaze and sprinkle with the last of the parmesan.

11- Carefully pick up the parchment paper and transfer to the rack in the cooking pot. Add the tender-crisp lid and set to bake on 400°F. Bake 30-40 minutes until golden brown. Transfer to wire rack to cool 5 minutes before serving.


InfoCalories 159

Total Fat 10g

Total Carbs 14g

Protein 4g

Sodium 170mg.