In a large bowl, mix together flour, sugar and salt. Using your hands, mix in half of the butter, squeezing the cubes between your fingers, until the mixture resembles a coarse meal. Add in the remaining butter, squeezing the cubes between your fingers once again, until the largest pieces of butter are approximately the size of a pea.

Drizzle water over the dough and bring together, kneading 3 to 4 times. Note: you may not need to use all the water depending on where you live so use a little at a time until it comes together.

Flatten the dough into a disk, wrap tightly in plastic wrap and cool in the refrigerator for 30 minutes.

When ready to bake, preheat oven to 375˚F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine raspberries, blueberries, strawberries, lemon juice, cornstarch, brown sugar, and salt. Gently toss to coat the fruit evenly. Let sit for 10 minutes.

Roll out the galette dough into a 14” round. Arrange the fruit in the center of the dough, leaving about a 1 1/2 to 2-inch edge of dough all the way around.

Fold the pastry edge up and over the filling, pleating the dough in evenly spaced folds, pressing to seal as you work your way around. Brush the pastry border and edges with the melted butter. Sprinkle the edges generously with turbinado sugar.

Bake for 35 to 45 minutes. Transfer the galette with the parchment paper onto a rack to cool for approximately 15 minutes before serving.

Serve warm with vanilla gelato or ice cream.