Make the crust: Combine the flour, cornmeal, and salt in a medium bowl, mixing until well combined. Cut the butter into very small pieces and mix in using your hands or two forks until mixture resembles coarse crumbs. Add the water, and mix until a cohesive ball of dough is formed. Wrap dough in plastic wrap and chill for at least 20 minutes before working it further.
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
While the dough chills, get to work making the filling. Heat the oil in a large pan over medium heat, and once hot, add the green garlic. Cook green garlic, stirring occasionally, until soft and fragrant, about 3-4 minutes.
Add the greens, stirring until they are well cooked down and tender, about 5-7 minutes. Add the apple cider vinegar, crushed red pepper, and salt stirring well, and cook 1 minute more. Remove greens from heat.
Remove dough from the fridge and roll out on a well-floured surface until you have a large circle approximately 12 inches in diameter. Transfer dough to your lined baking sheet.
Spread the ricotta cheese evenly into the center of the dough circle, leaving about a 3 inch border around the edges. Top evenly with the parmesan and cooked greens.
Fold up the edges of the dough around the filling, and sprinkle the top evenly with the walnuts. Brush beaten egg on all exposed areas of the crust. Bake at 375 degrees until crust is golden browned, about 25-30 minutes.
Remove from oven, and sprinkle the top with fresh chive flowers if desired. Cool slightly, then cut into slices and serve.