Wild Blueberry Puff Pastry Galette

The other day I mentioned I've never made a pie crust.  Even thought we were blessed with some amazing wild blueberries, I've still managed to avoid it.  I plan to make one someday, but until then, this super-simple galette will do for sure.  

A galette is essentially a free-form pie or tart.  The pastry is folded over the filling in a casual way, not crimped and fancy like a regular pie crust. Perfect for my lazy dessert stylings.  

We happened to be in Muskoka recently and saw some wild blueberries available at the roadside.  They came from Sudbury and were not cheap, but they were very tasty!  

I had some puff pastry and wasn't sure it would be ideal for this, but it worked perfectly.  

All you need is:

300g wild blueberries

1 sheet puff pastry

1/3 cup sugar

1 tablespoon lemon zest

1 tablespoon cornstarch

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon

1 egg

Mix the berries with the sugar, lemon juice and zest, corn starch and cinnamon.  

Toss them together and let them sit for a few minutes to meld together.  

Preheat the oven to 375 and line a baking sheet with parchment paper.  Lay the thawed puff pastry on the parchment.  No need to roll it out so this is super easy. 

Spread the blueberry mixture over the puff pastry.

Spread it out, leaving a half-inch border along each edge.    

Now, start folding the pastry over the berries, folding over and pleating it as you see in the picture above.

Continue until all the pastry is folded over into a rough looking pie shell.

Now brush the pastry with a beaten egg and sprinkle with a teaspoon of sugar.

Bake the galette for about 25 to 30 minutes until the pastry is golden brown and the blueberries are bubbling.  

Let it cool for a few minutes before slicing.  

I served the tart with vanilla ice cream and it was just perfect.  The bottom crust held up beautifully.  This couldn't be easier and you can really use any fruit inside.  Give it a try!