There is an abundance of gorgeous blueberries around here at the moment.  Another thing to love about Spring in Australia! Though officially  it is still winter, the arrival of blueberries and blood oranges indicate that citrus season is going to be taken over by berry season pretty quickly. And if you know me, I am not a cold weather person at all. I need all the sunshine and the daylight and bright colours to keep me happy. I have another blueberry cake in the making but these galettes are for everyone to enjoy. They need zero effort and are a great way of using up a whole lot of blueberries.

Galettes are my favourite thing to take to picnics and these are always a hit with friends and family.

Blueberry Galettes
Serves 4

2 sheets short-crust pastry, slightly thawed
500 g (2 punnets) fresh blueberries (could use frozen too)
1.5 tbsp cornstarch
1 tsp finely grated lemon zest
1 tbsp lemon juice
1/4 cup castor sugar (more if you like it sweeter)
Fresh rosemary leaves
1 tbsp chia seeds (optional)
1 egg
1 tbsp water
Extra sugar, for dusting

Preheat oven to 180 degrees C (160 degrees C if  using a fan forced oven).
Cut  out 2 circles from each pastry sheet and place on a baking tray. You could use the trimmings to bake a ball of dough for reusing later.

Stir together blueberries, cornstarch, zest juice and sugar in a bowl until combined. Spoon blueberry mixture in the centre of each galette dough, leaving a 3 cm border around the edge. Fold the edge, pleating as you go to partially enclosing the filling. Add fresh rosemary leaves to each galette. Press chia seeds to the sides of  galettes with your hands for an extra crunch

Beat the egg and water together . Brush pastry edges with egg-wash. Dust with extra sugar. Bake for 25 minutes or until  pastry is golden brown and blueberry filling is bubbling.
The galettes taste best when warm with a side of ice cream or whipped cream.