Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
45 Mins
Yield
Serves 4 to 6

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

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

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

Step 3

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

Step 4

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

Step 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

Note: Nutritional analysis is per serving.

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