Scarlet turnips are much heartier than silky white turnips, with a raw texture closer to a tender beet. They are also much earthier and can stand up to stronger flavors than their white cousins. Put a white turnip in with too many other ingredients or cook it too long, and it will just disappear; the reds, however, will hold up to spice, acid, or herbs. The greens are quite different, too. White turnip greens tend to be spindly and delicate, almost like a radish leaf without the pesky hairiness. But scarlet turnip greens are thick and hearty, closer to kale or kohlrabi.
The turnips bake up so well in the crust, and the deep purple of the outer skin is a stunner. You can make these with plain goat cheese or use an herbed cheese with garlic or thyme for even more deliciousness in each tart.
Ingredients
- 1½ cups all-purpose flour, plus more for rolling
- ¾ cup spelt or whole-wheat pastry flour
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- ⅓ cup cold water
- 2 teaspoons apple cider vinegar
- ½ teaspoon kosher salt
- Olive oil
- 1 bunch scarlet turnips (about 1½ pounds), greens and stems removed, sliced ⅛-inch-thick
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 8 ounces chèvre
- Large flake sea salt, such as Maldon
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Make the Crust
- Combine the flours, butter, and thyme in the bowl of a stand mixer, using your hands to coat the butter in the flours. Put the bowl in the refrigerator. Combine the water, vinegar, and the salt in a measuring cup, stirring to dissolve the salt. Put the vinegar mixture in the freezer for 10 minutes.
- Remove the bowl and cup from the refrigerator and freezer. Using the paddle attachment, blend the flour mixture on low speed until it has the texture of crumbly meal. With the mixer still running, slowly pour in the vinegar mixture. The dough will be crumbly at first, then after 10 or 20 seconds, it will come together in a ball.
- Turn the dough out onto the counter. Separate it out in 5 roughly equal pieces weighing about 4 ounces each. Press each section into a disk and wrap in plastic or wax paper. Refrigerate for at least 30 minutes and up to 3 days.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper. Make the Galettes
- Generously flour your counter. Roll out one section of dough into a rough circle about 8 inches in diameter. (It can be really rough; any odd edges are fine.) Transfer the circle to the prepared baking sheet, and repeat with a second section of dough. Add that circle to the baking sheet as well, so you have 2 circles of dough ready to go. You’ll eventually have 3 galettes on each tray, but you’ll need to fill and fold 2 before you’ll have room for a third.
- Pour a bit of olive oil in a small bowl, and use a pastry brush or paper towel to paint each dough circle with it. Arrange the turnip slices on the dough circles in an overlapping circular pattern, leaving about an inch empty along the perimeter of each circle. Add a sprinkle of thyme to each galette, then dot generously with bits of chèvre. Fold the edges of the crust over the filling. Paint the crust with olive oil, drizzle a bit of oil over the turnips, and sprinkle both the filling and the crust with the large flake salt. Shift the galettes closer to each other to make room for a third one on the tray, and repeat the assembly process with a third section of dough. Repeat with the remaining pieces of dough on the other prepared baking sheet.
- Bake until golden, 35 to 40 minutes. Cool slightly before serving.
