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1
Prepare the crust: Place the flour, cornmeal, salt, butter, and cream cheese in a food processor and process just until the mixture begins to gather into a ball.
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2
Shape the dough into a disk, wrap in plastic wrap and refrigerate at least 1 hour.
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3
Prepare the filling: Place the turnips in a small saucepan, cover with water, and boil until tender, 15 to 20 minutes.
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4
Drain, peel, and cut into 3/8-inch dice.
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5
Set aside.
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6
Melt 4 tablespoons of the butter in a large skillet over medium-high heat.
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7
Add the leeks and carrots; saute 5 minutes.
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8
Stir in the tarragon and 1 cup of the wine.
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9
Reduce the heat to medium, cover the pan, and cook 10 minutes.
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10
Uncover, increase the heat, and cook until almost all the liquid has evaporated.
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11
Remove from the heat and set aside.
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12
Place the clam juice, remaining 1 cup of wine, and the heavy cream in a saucepan.
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13
Bring to a boil over high heat, then reduce the heat to medium.
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14
Cook, stirring frequently, until the mixture coats a spoon heavily, about 20 minutes.
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15
Blend the flour into the remaining 1 tablespoon butter.
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16
Whisk this mixture into the sauce and cook until smooth and quite thick.
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17
Remove from the heat and add the lemon juice, salt, and pepper.
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18
Combine the sauce with the diced turnips, sauteed leeks and carrots, and the raw shrimp, scallops, and cod.
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19
Preheat the oven to 400 F. Butter a round, 2-quart baking dish.
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20
Transfer the filling to the prepared baking dish.
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21
Sprinkle the Swiss cheese over the top.
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22
On a lightly floured surface, roll the dough out about 1/4 inch thick and in a circle about 1 inch larger than the top of the baking dish.
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23
Place the dough over the top of the dish and crimp the edges.
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24
Mix the egg and water and brush over the top of the dough, then slash several steam vents in the top.
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25
Bake until the crust is golden brown, 40 to 45 minutes.
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26
Let sit 5 minutes, then cut into wedges and serve.
