Chorizo, Red Pepper, And Potato Galette With Arugula

1. 1

   Preheat oven to 425u00b0. 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.

2. 2

   Leaving a 2-in. border, scatter cheese, chorizo, potatoes, and peppers over dough.

3. 3

   Fold dough edges over filling, then bake until crust is golden and cheese is melted, 20 to 25 minutes.

4. 4

   Toss arugula with vinegar and oil in a small bowl until coated. Scatter over galette. Cut into wedges and serve immediately.

5. 5

   *We especially like Pillsbury pie dough. Look for Barinaga Ranch Baserri, a California farmstead cheese sold at specialty shops, or use manchego.

6. 6

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.