This blueberry galette with puff pastry is a stunning and easy dessert. The best part is that you can use either fresh or frozen blueberries, so you can make this any time of year.
Preheat the oven to 400°F/ 200°C. Then roll out 245g/8oz store-bought puff pastry into a large circle.
Combine in a bowl
- 450g blueberries (fresh or frozen)
- 50g sugar,
- 1 1/2 Tablespoons fresh lemon juice
- 1/2 Tablespoon lemon zest
- ¼ teaspoon cinnamon,
- 1 teaspoon vanilla extract
- 2 Tablespoons cornstarch
- ¼ teaspoon of salt
Lay the blueberries into the center of the dough leaving a 2-inch (4-5 cm) edge. Sprinkle on any of the left-behind cornstarch/sugar mixture that's left in the bowl.
Bake the galette at 400°F/ 200°C for 15 minutes, then turn the oven down to 375°F/ 190°C and continue baking for around 25 minutes more until the edges are a deep golden brown.
Once baked, let the galette cool for at least 15 minutes before serving to let some of the juices in the filling thicken up. Serve with vanilla ice cream or whipped cream.