BLUEBERRY GALETTES

 

Ingredients:

• 2 sheets short-crust pastry (slightly thawed)
• 500 g (2 punnets) fresh blueberries (or frozen)
• 1.5 tbsp cornstarch
• 1 tsp finely grated lemon zest
• 1 tbsp lemon juice
• 1/4 cup castor sugar (adjust for sweetness)
• Fresh rosemary leaves
• 1 tbsp chia seeds (optional)
• 1 egg
• 1 tbsp water
• Extra sugar (for dusting)

Instructions:

1. Preheat the Oven:

   • Set your oven to 180°C (160°C if using a fan-forced oven).

2. Prepare the Pastry:

   • Cut out 2 circles from each pastry sheet (you can use a round cutter or a cup as a guide). Place these circles on a baking tray lined with parchment paper. Set aside any pastry trimmings for later use.

3. Prepare the Blueberry Filling:

   • In a bowl, mix together the fresh blueberries, cornstarch, lemon zest, lemon juice, and castor sugar. Stir until everything is well combined and the blueberries are coated with the mixture.

4. Assemble the Galettes:

   • Spoon the blueberry mixture into the center of each pastry circle, leaving a 3 cm border around the edge.
   • Fold the edge of the pastry up around the filling, pleating as you go to partially enclose the blueberries.

5. Add Rosemary and Chia Seeds:

   • Sprinkle fresh rosemary leaves on top of the blueberry filling.
   • Optionally, press chia seeds onto the pastry edges for added texture and crunch.

6. Prepare the Egg Wash:

   • In a small bowl, beat the egg with the water. Brush this egg wash over the exposed pastry edges to give them a nice golden color.

7. Dust and Bake:

   • Sprinkle a bit of extra sugar on the edges of the galettes.
   • Bake in the preheated oven for 25 minutes, or until the pastry is golden brown and the blueberry filling is bubbling.

8. Serve:

   • Let the galettes cool slightly before serving. They are best enjoyed warm with a scoop of ice cream or a dollop of whipped cream.

Enjoy your homemade blueberry galettes! They make for a perfect dessert or treat anytime.