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 a...