This summertime blueberry galette has fresh blueberries, chamomile honey, and flaky, buttery puff pastry. Beautiful, easy, and delicious. Bonus? Choose your preferred berry or a blend of fresh berries instead of blueberries! This galette is versatile.
Heat the oven to 375°F. Slowly boil honey in a small pot for 1 minute, then remove from heat.
2
Steep tea bags for 10 minutes under cover. Take out the tea bags.
3
Mix blueberries, chamomile honey, cornflour, lemon juice, and vanilla in a medium bowl.
4
Roll puff pastry into a 1/4-inch rectangle on a lightly floured surface. Place the pastry on a parchment-lined baking sheet and cover with blueberries, leaving a 1-inch border.
5
Fold the sides over blueberries. Egg-wash and sugar the pastry edges. Bake for 25–30 minutes until golden brown. Dark edges are fine. Cool slightly and serve with ice cream. Enjoy!