Galette Dough

• 1 cup Whole wheat flour
• 1 cup All-Purpose flour
• 1 Tbsp Sugar
• 1 Tsp Salt
• 1 Tsp Rosemary, chopped
• 5 oz Butter, cold, cut into small cubes 
• 1/4 cup Water, cold

Negi and Turnips

• 2 oz Extra virgin olive oil, divided
• 1/2 cup White wine, divided
• 1 lb Negi, sliced thin
• 1/2 lb Sweet Kabu turnips, peeled, sliced thin
• 1 Tsp Thyme, chopped, divided
• 2 ea. Bay leaf, divided
• 2 Tbsp Chives, chopped, divided

Ricotta Filling

• 2/3 cup Feta cheese
• 1 cup Ricotta cheese
• 1.5 tsp Lemon zest
• 4 tsp Lemon juice (more if desired)
• 1.5 Tbsp Chives, chopped

Finishing Ingredients

• 1 ea. Egg yolk
• 1 Tbsp Water
• 1 pinch Salt
• Maldon salt or fleur de sel, as needed

For the Galette Dough:

Combine the flours, sugar and salt in a food processor. Lightly pulse to combine. Add the rosemary and butter and pulse to form a coarse meal.

Sprinkle with the water and pulse to combine. The mixture should form a crumb that holds together when squeezed. If not, add a little more water.

Pour the mixture onto a work surface and form into a flat disk. Let sit for 45 minutes.

For the Negi and Turnips:

In two separate pans, divide the olive oil, white wine, thyme, and bay leaves.

Place the turnips in one pot and the Negi in another. Season with salt and pepper, then stir to combine.

Place over low heat and bring to a simmer. Cover and let cook for 10 - 15 minutes for the turnips and 20 minutes for the Negi, or until they are tender.

Let cool.

For the Ricotta Filling:

Combine the ricotta, feta, lemon juice and zest in a food processor. Process until smooth.

Stir in the chives. Season with salt and pepper as needed.

For the Egg Wash:

Mix the egg yolk and water. Set aside.

Preparation:

Preheat oven to 400°F.

Roll the dough into a 14” circle on a lightly floured surface. Move the dough to a parchment lined baking sheet.

Leaving a 2” border, spread ¾ of the ricotta mixture on the dough.

Place the turnips in an even layer on top of the ricotta. Scatter the Negi on top of the turnips in an even layer.

Fold the edge of the dough up and over the filling, pleating as you go. Dollop the remaining ricotta over the Negi and sprinkle with Maldon salt.

Brush the edges of the dough with the egg wash, then sprinkle with a little Maldon salt.

Bake in the oven for 25 – 30 minutes or until golden brown and the crust is cooked through.

Serve warm or at room temperature.