Crust

1. Place the flour, sugar, and salt in a food processor and pulse 3-4 times to combine.
2. Cut the cold butter into ½” squares and add it to the flour and pulse 8-10 times.
3. Add the sour cream and Spice World Ginger and pulse until the dough just starts to come together. It will look like large clumps or curds.
4. Remove from the food processor, gather the dough together and form into a round disc.
5. Wrap in plastic and chill in the fridge for 2 - 24 hours.

Filling

1. In a small bowl, whisk together the sugar, cornstarch, cinnamon, and salt.
2. Add the blueberries and blackberries to a large saucepan, along with lemon juice and water.
3. Heat on medium until the berries start to release their juices. Add the sugar mixture and mix all together.
4. Allow the filling to cook over medium low heat, until it starts to thicken and begins to bubble. It may take anywhere from 6- 8 minutes.
5. Remove from the heat and add the raspberries and grated Spice World Peeled Ginger.
6. Set aside to cool. Pro tip: Raspberries tend to break down very quickly, so adding them in after the filling is cooked will help them to retain their shape.

Assembly

1. Remove the chilled disc of dough from the fridge and place it onto a lightly floured surface.
2. Roll it into a 12” circle and place it on a parchment lined baking sheet.
3. Place the cooled filling in the center of the dough leaving about a 2” border
4. Fold up the sides over the filling and egg wash the exposed crust then sprinkle with sugar.
5. Preheat your oven to 400 F.
6. Place the galette in the freezer to chill for at least 30 minutes.
7. Place the galette on the bottom rack of your oven and bake for 15 minutes.
8. Reduce the temperature of the oven to 375 F and bake for an additional 30-35 minutes or until the crust is golden brown and the filling is bubbling. Check the bottom of the crust to make sure that it is fully cooked.
9. Allow to cool completely.
10. Enjoy with whipped cream or ice cream!