Chorizo, kale, and sweet potato galette recipe

Ingredients

• 1 recipe Olive Oil Galette Dough
• 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds
• 2 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 8 ounces bulk mild chorizo
• ½ of a medium red onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups shredded Manchego cheese (8 ounces)
• 2 cups lightly packed coarsely chopped kale
• 1½ tablespoons sherry vinegar
• 1 egg white, lightly beaten
• 1 tablespoon cornmeal

1. Prepare Olive Oil Galette Dough.
2. Preheat oven to 425°F. In a large bowl combine sweet potato slices and olive oil. Toss to coat. On a baking sheet arrange sweet potatoes in a single layer. Sprinkle with salt and pepper. Bake about 10 minutes or until tender. Set aside.
3. Meanwhile, in a large skillet cook chorizo, onion, and garlic over medium-high heat for 6 to 8 minutes or until meat is browned, stirring to break up chorizo. Drain fat from skillet. Set chorizo mixture aside.
4. On a large sheet of parchment paper roll Olive Oil Galette Dough from center to edges into a 17×12-inch rectangle. Place dough and paper on a large baking sheet. (Dough may beyond edges of baking sheet slightly.)
5. Sprinkle galette dough evenly with chorizo mixture, leaving a 2-inch border around the edges. Sprinkle with cheese; arrange sweet potato slices on top.
6. In a medium bowl combine kale and sherry vinegar. Toss well, coating kale evenly with vinegar. Sprinkle kale mixture evenly over galette. Fold dough border over filling, pleating dough as needed. Brush egg white over dough border; sprinkle lightly with cornmeal.
7. Bake for 15 to 20 minutes or until crust is golden and cheese is melted. Cool galette for 5 minutes before serving.