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Bursting with fresh summer blueberries, sweetened with chamomile infused honey, and made using flakey, buttery, puff pastry, this blueberry galette is truly a summertime treat. It’s beyond delicious, so incredibly easy, and extra pretty. Bonus? You can swap the blueberries for your favorite berry or use a combo of fresh berries! Either way, you can’t go wrong with this galette.
There’s really nothing I love more than food that tastes good and is pretty too. It’s not something that’s easily achievable, but in the summer months, the food is really pretty, full of colors, and delicious. I love it.
Usually when it comes to sweet things, you guys know how I do it, chocolate, chocolate, and more chocolate. It’s pretty obvious though, lately I’ve been slowly changing my ways, and incorporating more fruit based desserts into my life. As you might expect however, I don’t really consider this galette a dessert, more like a sweet breakfast or brunch item, but I’ll let you guys decide what course you’d like to serve this with.
Anyway, to say that I am excited to share this recipe would be an understatement. Oh my gosh, I’m just in love with this galette. It’s so pretty, so delicious, and so easy. It uses one of my favorite summer berries and my favorite edible flower. It’s also served with ice cream, which you know, is always a great idea.
You see? All in all, it’s pretty much just all kinds of perfection.
So let’s talk about the details.
First things first, the chamomile tea infused honey. If you’ve never infused your honey with tea, now is the time to start. It’s not an intense flavor, but lends a really nice flora touch to the galette, and I love the combination of chamomile and blueberries. It’s a simple step, but adds so much. Plus, anytime I infuse a recipe with chamomile, it just gives me an excuse to decorate with chamomile flowers, my all time favorite.
Funny story? I had been mentioning to my dad for weeks and weeks about how much I wanted fresh chamomile flowers. For whatever reason we haven’t been able to find them at our Whole Foods this season and I have been so bummed about it. BUT he was out last week and finally saw some there. He bought all four bunches, knowing I would be SO excited. However, he then went on to pick Asher up from school and take her to the animal shelter, where they often volunteer, walking dogs, etc. Unfortunately, when he returned home he totally forget about the flowers, and left them in the very hot car, overnight, without any water.
They all died. Not gonna lie, I was bummed. Especially since he bought all the chamomile Whole Foods had in stock. I couldn’t even get anymore. I was able to save the few you see in these photos, but other than that, I had to give the rest of the flowers to the goats.
At least they got a nice feeding outta them!
Moving along.
Once the honey is infused with chamomile, toss it with fresh blueberries, and a little lemon. Arrange the berries overtop a sheet of puff pastry, wrap everything up into a cute little pastry packet, and bake until the galette is golden and the blueberries are bursting and beautiful.
Simple as that. How does it taste?
Every bite is bursting with sweet blueberry flavor. THE BEST.
I of course serve this up warm with a scoop of vanilla ice cream. It’s the only way to do it up, if you ask me.
My hope is that you guys will all come to love this recipe as much as I do. As I mentioned above, you can really use whatever berry you love or have an abundance of this summer. Blackberries, strawberries, raspberries, blueberries, or a combo of your favorites, all will work and they’ll be delicious.
I personally think I like the blueberries best, I just thought this was extra good. In fact, I wish I could be eating this instead of frantically preparing to board an airplane tonight for a two-week trip. One week of vacation, one week of work in NYC. Obviously, totally worth all the effort, but man, I wish this galette was in front of me right now.
Lucky for you guys, it can be in front of you in less than an hour if you share my excitement for this dish and get up to make it now. Which you should do, because I mean, everyone needs a good Tuesday treat, you know?
Trust me here. Make this today, tomorrow, this weekend, and all summer long. You’re going to love it.
Watch the How To Video:
Blueberry Chamomile Galette from Half Baked Harvest on Vimeo.
If you make this blueberry gallette, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make these easy galette, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Blueberry Chamomile Galette
Servings: 8 servings
Calories Per Serving: 446 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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!
The perfect slice of blueberry galette.
Just made this desert for father’s day. So easy, quick and good, thank you! I
Thank you! I am so glad you liked this!
Happy Summer Tieghan! This looks divine and I adore blueberries especially in season. I have had many issues working with puff pastry in the past- it either burns too quickly and/or I can’t seem to properly gauge how thick or thin the final dough turns out. Do you have any suggestions or tips to share so that my loss of confidence in handling it disappears? So many delicious recipes waiting for me to follow if my doubts could only be gone! Love everything you do and you are for sure my ‘go-to girl’!❤️
Hey Gia! I like to roll my pastry out to about 1/4 inch think and make sure it is well chilled before baking. I pop it in the freezer for 5-10 minutes a lot of time to ensure the pastry is extra cold. This helps with even baking and keeping the crust flakey. Hope this helps! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Ouuuh that looks messy but so good!
Thank you Maëva!
I made this for dinner last night for my family and a friend. It was absolutely delicous and was so simple to make, a perfect Friday night treat. I followed Tieghan’s directions exactly and it was a fabulous galette, bursting with beautiful summer flavours. I made the galette, baked it immediately and served straight off the parchment lined baking sheet. Soooo good. Thank you Tieghan for bringing this recipe to us.
Thank you so much Alexandra! I am so glad you loved this recipe!
yummi!
Thank you!
I’m wondering the same thing as Angi… can this be made ahead? perhaps frozen and baked when needed? thanks!
Hi Hilary, I suppose you could free the raw tart and then bake from frozen. I would not thaw it before baking. I have not tries this, so I can’t say for sure how it would work. Please let me know how it goes. Hope you love this!
Another great recipe. Peaches do sound great, as does appricots. I will never used puff paste for a galette.
The honey sounds fun too.
Thank you so much Joyce!
while I understand the crust should be 1/4 thick approximately what would be the size?
Hi! I don’t know the exact dimensions, but if I had to guess it is roughly 10×6 inch rectangle. The size ins’t so important as long as the tart is around 1/4 inch thickness. Please me know if you have any other questions. Hope you love this recipe. Thanks!:)
Sad about the flowers…..BUT now you will have chamomile infused “goat milk”! 😉 🙂 HA!
Have fun on vacation and NYC! Can’t wait to hear about it.
Thank you so much Penny!
I know you prefer comments after someone has tried to make the recipes, but because this recipe really grabbed my attention and I wanted to save it for near term use, I pinned it and that is when I noticed the comment that came up was actually the name of the photo, “Blueberry Ricotta Chamomile Galette”. Perhaps the name should be altered by deleting the name “Ricotta”. Either way, I’m for sure going to use this recipe this summer. Love your recipes and beautiful food style!
Thank you so much! I hope you love this recipe!
Yum! What a dreamy summer dish!
Kari
http://sweetteasweetie.com/beer-bread-for-dad/
Thank you Kari!
It looks delicious! Can i make it and then it stand overnight before I bake it?
Hi Angi, I don’t recommend storing overnight before baking as the berries will release their juices and run all over the place. It’s best to bake right after making. Please let me know if you have any other questions. Hope you love this recipe! Thanks!
So simple yet so delicious!! Can’t wait to try making a galette…looks much simpler than a pie!
Thank you Brittany! I hope you love this!
Looks good but my favorite would be with peaches. Nothing compares to peaches in my book. HA!!
Just happened to think who will take care of the goats and Merle while your family is gone?
Hi Charlotte! My family friends and neighbors are taking care of them ?
Beautiful. The chamomile infused honey in the berries sounds like a lovely accompaniment.