Whisk together flour, salt, and sugar in a large bowl. Add butter using a pastry blender or fingertips until the mixture resembles coarse crumbs. Stir in sour cream. Add ice water, 1 tablespoon at a time, mixing until dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Cream together butter and sugar in a medium mixing bowl until light and fluffy. Beat in egg and vanilla extract. Stir in ground almonds and flour until combined. Set aside.

Heat oven to 400°F.

Roll out chilled dough on a lightly floured surface into a 14- to 16-inch round. Transfer to a parchment- lined baking sheet. Evenly spread frangipane on top of the dough, leaving a 2-inch border from the edge. Arrange brie slices over the frangipane, then spread raspberry preserves over the brie.

Gently fold the edges of the dough over the filling, pleating as needed. Brush the crust with the beaten egg and sprinkle with turbinado sugar. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.

Arrange fresh raspberries over the baked galette and dust with local bee pollen.