Easy puff pastry blueberry galette

Ingredients

• 3 cups blueberries (fresh or frozen (no need to thaw) )
• 1 1/2 tbsp cornstarch / cornflour
• 1 1/2 tbsp lemon juice (freshly squeezed )
• 1 tsp lemon zest
• 1/4 cup sugar (+ 1 tbsp for sprinkling)
• 1 tbsp milk / cream (for brushing )
• 250 g (1/2lb) puff pastry ((1 sheet of thawed puff pastry))

Instructions

1. 1

   Preheat the oven to 180°C / 350°F and line a sheet pan with parchment / baking paper.

2. 2

   Combine the blueberries with the sugar, lemon juice, lemon zest and cornstarch. Mix well then set aside.

3. 3

   On a lightly floured surface, roll the puff pastry out just a little then trim into a rough circle, approximately 25cm/9 inches in diameter. Transfer to the sheet pan lined with parchment paper.

4. 4

   Pile the blueberry mixture into the center of the pastry, leaving a 4cm / 2-inch border.

5. 5

   Bring the edges in, overlapping as you fold the pastry up around the filling all the way around. No need to be too careful, the more rustic the galette looks, the better.

6. 6

   Brush with milk or cream and sprinkle with a little extra sugar.

7. 7

   Bake the galette in a preheated oven for 30-45 minutes or until the pastry is golden brown and crisp and the blueberries are soft and the filling has thickened slightly.

8. 8

   Remove from the oven and allow to cool for 10 minutes before slicing and serving with scoops of vanilla ice cream.