Chorizo, Red Pepper, and Potato Galette with Arugula
Photo by Annabelle Breakey; written by Stephanie Spencer
The beauty of galettes is their no-fuss, free-form shape. Any Spanish-style sheep’s-milk cheese works well here.
How to Make It
Step 1
1
Preheat oven to 425°. Lay out a sheet of parchment paper, unroll pie dough on top, and roll into a 13-in. round. Set on a rimless baking sheet.
Step 2
2
Leaving a 2-in. border, scatter cheese, chorizo, potatoes, and peppers over dough.
Step 3
3
Fold dough edges over filling, then bake until crust is golden and cheese is melted, 20 to 25 minutes.
Step 4
4
Toss arugula with vinegar and oil in a small bowl until coated. Scatter over galette. Cut into wedges and serve immediately.
Step 5
5
*We especially like Pillsbury pie dough. Look for Barinaga Ranch Baserri, a California farmstead cheese sold at specialty shops, or use manchego.
Step 6
6
Note: Nutritional analysis is per serving.
Ingredients
1 sheet refrigerated pie dough for a 9-in. pie shell*
3 ounces Basque-style sheep's-milk cheese*, thinly sliced
3 ounces Spanish-style chorizo, thinly sliced
1/2 pound Yukon Gold potatoes, cooked and thinly sliced
1/2 cup roasted red bell peppers, thinly sliced and patted dry
2 cups loosely packed baby arugula
1 teaspoon sherry vinegar
1/2 teaspoon extra-virgin olive oil
Directions
Step 1
1
Preheat oven to 425°. Lay out a sheet of parchment paper, unroll pie dough on top, and roll into a 13-in. round. Set on a rimless baking sheet.
Step 2
2
Leaving a 2-in. border, scatter cheese, chorizo, potatoes, and peppers over dough.
Step 3
3
Fold dough edges over filling, then bake until crust is golden and cheese is melted, 20 to 25 minutes.
Step 4
4
Toss arugula with vinegar and oil in a small bowl until coated. Scatter over galette. Cut into wedges and serve immediately.
Step 5
5
*We especially like Pillsbury pie dough. Look for Barinaga Ranch Baserri, a California farmstead cheese sold at specialty shops, or use manchego.
Step 6
6
Note: Nutritional analysis is per serving.
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