Blueberry Chamomile Galette

Allow me to introduce you to one of the ultimate summer desserts. Reader, Blueberry Chamomile Galette. Galette, Reader.

Isn’t she beautiful? But don’t just analyze my subpar pictures. This masterpiece of simplicity is from the mind of Tieghan Gerard, over at Half Baked Harvest, and she is a marvelous photographer. Go drool over her art photography.

Everything that I’ve tried from Half Baked Harvest has been terrific. Avery, over at Holland Avenue Home, and I have made some of her recipes before as well, and both our saved recipe lists are mostly hers, it seems. As soon as the photo of this galette appeared on my Instagram feed, I not only knew I had to try it, I knew that the blueberries in my fridge were destined for it.

Before making it, I had a couple concerns. First, heating up a quarter cup honey is annoying because it barely even covers the bottom of my smallest sauce pan. I was worried it would caramelize and thicken, making it impossible to mix in with the berries. I was also concerned I’d lose half the honey when I removed the sticky teabags. Lastly I wondered if it wouldn’t take up the flavor of the tea at all. Two of these concerns were realized, but didn’t affect the outcome as much as I thought.

You should know I’m inveterate recipe-changer. I see a gorgeous recipe, and I adjust things here and there. BUT. I do not leave reviews saying things like, “I tried this with half the sugar and lemons instead of blueberries and baked it all on a cauliflower crust and it was terrible!” That’s not okay, people. This time, however, I was determined to follow the recipe exactly, even if it meant measuring my ingredients instead of guessing.

When I cooked the honey, it darkened considerably and after I steeped the tea in it, it had set up quite a lot, into a loose toffee almost. It took quite a bit of scraping to get the honey off the tea bags, and then was difficult to mix into the blueberries.

Neither of these things were a real problem, though, because the blueberries are sweet enough without a lot of honey, and the solidified honey melted in the oven and redistributed. The tea flavor came through perfectly – a mild botanical, herbal flavor that matched the honey but didn’t overpower anything. It was a lovely aroma and overtone.

I topped it with homemade vanilla ice cream and fed it to my kids.

They ate every bite.

Half Baked Harvest’s Blueberry Chamomile Galette

• 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

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

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