Blackberry and Almond Galette with Crème Fraîche

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, 1 tablespoon sugar, and salt.

Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

In a separate bowl, gently toss blackberries with almond flour, 2 tablespoons sugar, and lemon zest.

On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to the prepared baking sheet.

Spoon the blackberry mixture onto the center of the dough, leaving a 2-inch border.

Fold the edges of the dough over the filling, pleating as needed.

Brush the crust with beaten egg and sprinkle with slivered almonds (if using).

Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Let cool slightly before serving. Top with a dollop of crème fraîche.