Blueberry Chamomile Galette
Bursting with fresh summer blueberries, sweetened with chamomile infused honey, and made using flakey, buttery, puff pastry, this galette is truly a summertime treat. It's beyond delicious, so incredibly easy, and extra pretty. Bonus? You can swap the blueberries for your favorite berry or use a ...
Foto: Half Baked Harvest
Ingredients
- 1/4 cup honey
- 2 chamomile tea bags
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 sheet frozen puff pasty, thawed
- 1 egg, beaten
- coarse sugar, for sprinkling
- vanilla ice cream, for serving
Steps
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1. Preheat the oven to 375 degrees F.2. Bring the honey to a low boil in a small saucepan, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 10 minutes. Remove the tea bags. 3. In a medium bowl, combine the blueberries, chamomile honey, cornstarch, lemon juice, and vanilla. 4. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet and arrange the blueberries over the pastry, leaving a 1 inch border. Fold the edges up and over the blueberries. Brush the edges of the pastry with egg and sprinkle with sugar. Transfer to the oven and bake for 25-30 minutes or until golden brown. It is OK if the edges get dark. 5. Let cool slightly and serve with ice cream. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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