Asparagus Spinach Galette

Preheat oven to 375ºF.

In a medium sized bowl combine the flour and salt. Stir in the applesauce and olive oil. If the pie dough is still too dry, add the water, one tablespoon at a time. Once the dough is the right texture, neither crumbly nor sticky, roll it out on a piece of parchment paper until it is about 12 inches in diameter. Place dough, still on the parchment paper, on a baking sheet. Set aside.

Place the asparagus in a large bowl and add enough water to cover the bottom of the bowl. Microwave for about 2 minutes (or more, depending on the thickness of the asparagus), until the asparagus is a bit softer than raw but still crisp. Pour the excess water out of the bowl. Add the remaining ingredients into the bowl of asparagus and mix well.

Pile the asparagus mixture in the middle of the pie crust. Spread it out evenly, leaving a 1 1/2-inch border of dough around the edge. Fold the border of dough up towards the center and around the asparagus mixture (leaving some of the center exposed – see photo). Seal all folds and cracks, using water to ensure the dough sticks to itself.

Bake at 375ºF for 35 minutes. Enjoy warm.