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Chorizo, Red Pepper, and Potato Galette with Arugula





Total Time
45 mins

The beauty of galettes is their no-fuss, free-form shape. Any Spanish-style sheep’s-milk cheese works well here.

Fusion: Chorizo, Red Pepper, and Potato Galette with Arugula (1112)




Photo by Annabelle Breakey; written by Stephanie Spencer
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories385
% Daily Value *
Total Fat 25g33%

Saturated Fat 6g30%
Cholesterol 46mg16%
Sodium 525mg23%
Total Carbohydrate 26g10%

Dietary Fiber 0.7g3%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.