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Blueberry & Honeycomb Galette

Preheat the oven to 375 degrees F. Remove the puff pastry from packaging and let thaw. In a medium bowl, combine the blueberries, honey, cornstarch, lemon juice, and vanilla extract. On a lightly floured surface, roll the puff pastry out into a rectangle or a circle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet and arrange the blueberries over the pastry, leaving a 1 inc. . .

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Servings: 6

Prep Time: 00:30

Cook Time: 00:35

Main Ingredients

2 1/2 cups fresh blueberries

1/4 cup honey

1 tablespoon cornstarch

2 teaspoons lemon juice

1 teaspoon vanilla extract

1 sheet frozen puff pastry, thawed

1 egg beaten

turbinado sugar, for sprinkling; any coarse sugar will work

honeycomb, thinly sliced

vanilla ice cream, for serving

Preparation

1Preheat the oven to 375 degrees F.

2Remove the puff pastry from packaging and let thaw.

3In a medium bowl, combine the blueberries, honey, cornstarch, lemon juice, and vanilla extract.

4On a lightly floured surface, roll the puff pastry out into a rectangle or a circle 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.

5Brush the edges of the pastry with beaten egg and sprinkle with sugar.

6Transfer to the oven and bake for 30-35 minutes or until golden brown. It is OK if the edges get dark.

7Let cool slightly and top with thinly sliced honeycomb. Serve with vanilla ice cream. Enjoy!

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