Chorizo, Red Pepper, and Potato Galette w/ Arugula

By KBlacksmith

Ingredients

• 1 sheet refrigerated pie dough
• 1/3 lb. Basquestyle sheep's milk cheese, thinly sliced
• 3 oz. Spanish style Chorizo, thinly sliced
• 1/2 lb. cooked and thinly sliced Yukon Gold Potatoes
• 1/2 cup thinly sliced roasted red bell pepper, patted dry
• 2 cups baby arugula
• 1 tsp sherry vinegar
• 1/2 tsp extra-virgin olive oil

Preparation

Step 1

Preheat oven to 425 degrees. Lay out a sheet of parchment paper, unroll 1 sheet refrigerated pie dough on top, and roll into a 13" round. Set on a rimless baking sheet.
Leaving a 2" border, scatter over dough the cheese,
chorizo, potatoes, and bell peppers.
Fold dough edges over filling, then bake until crust is golden, 20-25 minutes.
Toss 2 cups baby arugula with sherry vinegar and oilve oil. Scatter arugula over galette.
Cut galette into wedges and serve immediately.