Apple, brie, and blueberry galette

1. In a small saucepan, combine frozen blueberries, 2 tsp brown sugar, and lemon juice. 
2. Heat over medium-low heat, stirring occasionally, for about 5 minutes or until the blueberries soften and release their juices. 
3. Dissolve the cornstarch in 1 tbsp of water and stir it into the blueberry mixture. Simmer for an additional 1-2 minutes until the compote thickens. 
4. Remove from heat. Leave roughly half of the blueberry compote in the pan and transfer the other half to a bowl to use later.  
5. Preheat the oven to 200°C bake. 
6. Place the puff pastry sheet onto a tray lined with baking paper. 
7. Spoon the blueberry compote remaining in your saucepan into the centre of the pastry, spreading it evenly, but leaving a border of about 5cm around the edges. 
8. Slice the Brie lengthways into even slices and arrange them evenly over the blueberry base.  
9. Thinly slice your apple. Fan 4 or so slices of apple out at a time and place over the brie. Repeat this, placing the apple fans in different directions for a fun pattern.  
10. Fold the edges of the pastry over the filling and press to seal. Brush with the beaten egg.  
11. Sprinkle some brown sugar and the cinnamon over the pastry and the filling too.  
12. Bake the galette for 30–40 minutes, or until the crust is golden and crispy and the apples are tender. 
13. Spoon the reserved half blueberry compote on top before serving, warm or cold.  

Top tips:

• Add a scoop of vanilla ice cream for an extra indulgent dessert!   
• Alternatively, you can microwave the blueberry mixture on high for 2-3 minutes, stirring halfway through. Stir well afterwards.