In a small saucepan, gently heat honey over medium heat until it reaches a low boil, around 1 minute. Remove from heat and steep chamomile tea bags in the honey for 10 minutes.

In a medium mixing bowl, combine fresh blueberries with the chamomile honey, cornstarch, lemon juice, and vanilla extract. Stir gently to ensure the blueberries are well-coated.

On a lightly floured surface, roll out the thawed puff pastry into a rectangle about 1/4 inch thick and transfer it onto a parchment-lined baking sheet.

Spoon the blueberry mixture onto the center of the prepared pastry, leaving a 1-inch border. Fold the edges of the pastry over the blueberries.

Preheat your oven to 375°F (190°C). Brush the edges of the pastry with beaten egg and sprinkle coarse sugar on top. Bake for 25–30 minutes until golden.

Let the galette cool for a few minutes, then serve warm with vanilla ice cream or whipped cream.