Chorizo, Red Pepper, And Potato Galette With Arugula

By Sunset
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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

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