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Make dough: Whisk the flour and salt together 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 coarse meal. Add sour cream, lemon juice and water and combine until large clumps form. Pat the lumps into a ball, wrap with plastic or parchment paper and refrigerate for 1 to 2 hours.
Make filling: In a sauté pan, add olive oil, tomatoes, 1 teaspoon salt and a pinch of red pepper flakes. Cover and heat over high heat, rolling the tomatoes around occasionally. When most have burst, turn heat down to medium and add zucchini. Sauté for two minutes, then add corn and cook for one minute. Stir in scallions, adjust seasonings, and let cool.
Assemble galette: Heat oven to 400 degrees. Roll the dough out into a 12-inch round and transfer to a parchment-lined baking sheet. Spoon the cooled tomato-zucchini-corn mixture into the center of the dough, leaving a 2-inch border. Fold the border over the filling, pleating the edge. Brush crust with egg yolk glaze and sprinkle with parmesan.
Bake the galette: Bake for 30 to 40 minutes, or until puffed and golden brown. Let stand for 5 minutes before serving.