Chorizo, Red Pepper & Potato Galette with Arugula

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By Shannon O'Donnell

This was another 'test recipe' that I tried out on my girlfriends Jen and Keli the other night.  This was a savory galette (essentially a rustic, folded pie) recipe featured in Sunset Magazine earlier this spring.  Other than pre-cooking the potatoes just a bit, I think the recipe was perfect as is...a 'fancy' but simple appetizer or light dinner to serve any time of year. And I love that it calls for store-bought pie crust…easy as pie!

Chorizo, Red Pepper and Potato Galette with Arugula

 
Ingredients:
 
1 round of store bought pie crust
½ pound thinly sliced Yukon Gold potatoes
¼ pound Basque style sheep’s-milk cheese (or I think Brie would be great, too)
3 oz thinly sliced Chorizo (pre-cooked Spanish style sausage)
½ cup thinly sliced roasted red bell or piquillo peppers, patted dry
2 cups baby arugula
1 tsp sherry vinegar
½ tsp extra virgin olive oil
Salt & Pepper to taste
 
Directions:
 
1)      Preheat oven to 425°.
2)      To pre-cook potatoes just a touch, zap them in the microwave for a minute, or steam them for 2-3 minutes. They won’t be done yet, but will finish cooking within the galette (note: the original recipe just called for them to go in raw, but I found mine, while thinly sliced, were still a bit underdone).
3)      Lay a sheet of parchment paper over a rimless baking sheet (I didn’t have parchment paper, so I just used an ungreased pizza pan with great results). Place pie dough round on top and roll out (if needed) to make it about 13” in diameter.
4)      Leaving a 2” pie crust border, scatter first the cheese, then the chorizo over the dough. Carefully layer the potato slices in an overlapping pattern, starting on the outside circle and working in toward the center. (This is the classic way to construct a galette..whether it be layered fruit or veggies, it is supposed to look ‘pretty’!).
5)      Top with scattered red pepper slices.
6)      Fold dough edges over filling…the middle of the galette will still show. Bake about 20 to 25 minutes, until golden.
7)      Toss the arugula with vinegar, olive oil, salt and pepper. Scatter arugula over the galette.

Cut galette into wedges and serve immediately.

Shannon O'Donnell: Rainy Day Cafe

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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