Chorizo, Red Pepper, and Potato Galette with Arugula

Ingredients

• 2 cups baby arugula loosely packed
• 3 ounces chorizo spanish-style thinly sliced
• 0.5 teaspoon olive oil extra-virgin
• 1 sheet pie dough refrigerated for a 9-in. pie shell*
• 0.5 cup roasted bell peppers red dry thinly sliced
• 3 ounces sheep's-milk cheese basque-style thinly sliced
• 1 teaspoon sherry vinegar 
• 0.5 pound yukon gold potatoes cooked thinly sliced

Equipment

• bowl
• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 42
2. 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.
3. Leaving a 2-in. border, scatter cheese, chorizo, potatoes, and peppers over dough.
4. Fold dough edges over filling, then bake until crust is golden and cheese is melted, 20 to 25 minutes.
5. Toss arugula with vinegar and oil in a small bowl until coated. Scatter over galette.
6. Cut into wedges and serve immediately.
7. *We especially like Pillsbury pie dough. Look for Barinaga Ranch Baserri, a California farmstead cheese sold at specialty shops, or use manchego.