Dessert
Blueberry & Chamomile Honey Galette
A rustic free-form tart bursting with fresh summer blueberries, sweetened with chamomile-infused honey and wrapped in golden, flaky pastry. No pie dish needed — the messier it looks, the more impressive it is.
Ingredients
- 1 sheet ready-made puff pastry (or shortcrust), thawed
- 2 cups fresh blueberries
- 3 tbsp chamomile honey (or regular honey)
- 1 tbsp cornstarch
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
- 1 tbsp raw sugar (for sprinkling)
- Vanilla ice cream or cream to serve
Method
Make chamomile honey (optional)
Steep 2 chamomile tea bags in 3 tbsp warm honey for 10 minutes. Remove bags and let cool. This step can be skipped if using plain honey.
Prep the filling
In a bowl, combine blueberries, honey, cornstarch, lemon zest, and lemon juice. Toss gently to coat. Let sit for 5 minutes.
Prep the pastry
Preheat oven to 200°C / 400°F. Line a baking sheet with parchment. Roll out the pastry into a rough circle about 30cm / 12 inches wide and place on the lined tray.
Assemble
Spoon the blueberry filling into the centre of the pastry, leaving a 5cm / 2-inch border all around. Fold the pastry edges up and over the filling, pleating as you go. It should look rustic — that's the point.
Egg wash and bake
Brush the folded pastry edges with beaten egg and sprinkle with raw sugar. Bake for 30–35 minutes until the pastry is deep golden and the filling is bubbling.
Cool and serve
Let the galette cool for at least 15 minutes before slicing. Serve warm with vanilla ice cream or pouring cream.
💡 Chef's Tips
Any fresh summer berry works here — swap blueberries for blackberries, raspberries, or a mix. The galette is best eaten the day it's made, but leftovers can be reheated in the oven for 5 minutes at 180°C.