Not sure you are but it’s bluberry season where I am so it’s the perfect excuse to whip out some pastries and make a blueberry galette. “Galette” is a French word to describe what is essentially a flat round tart and the filling combinations for these galettes are endless; savory or sweet. But today, our focus are on the blueberries.

These galettes are best served warm with a dollop (or many dollops) of ice-cream. The sweetness of the sugar cuts through the tartness of the blueberries all wrapped up in flaky buttery puff pastry that is to die for. And we can’t forget the lemon and cinnamon that add additonal layers of flavour. The sweet-tangy, hot-cold combination makes this dessert super more-ish. Might also add this is a great way to use up any berries you have lying around in the fridge.

Ingredients

300g blueberries, washed and dried
¼ cup sugar
1 lemon, zest
1 tbsp cinnamon
1 tbsp cornstarch
1 sheet of puff pastry
1 egg, beaten
salt 
Raw cane or turbinado or demerara sugar
Ice-cream

Feel free to use a combination of different berries or whatever you have on hand.

Method

1. Preheat the oven to 220C / 425F. Leave the puff pastry out to thaw.
2. In a bowl, combine the blueberries, sugar, lemon zest, cinnamon, cornstarch and a sprinkle of salt. Use a spoon or your hands to mix well.
3. For aesthetics purposes, you can cut the puff pastry sheet into a circle. You can skip this step if you want a more rustic look.
4. Place the blueberry mixture in the center of the puff pastry sheet, leaving a 2-3cm/2inch border. Carefully, fold the edges towards the center and over each other.
5. Brush the edges with the beaten egg and sprinkle sugar over the egg-washed edges. Bake for 25-30 minutes or until puffed and golden brown. Serve with ice-cream.