Pear and Blue Cheese Galette

Instructions

1. Prepare the dough
   In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the filling
   While the dough is chilling, prepare the pears by washing, coring, and slicing them thinly (about 1/8-inch thick). In a small bowl, mix the crumbled blue cheese with 1 tablespoon of honey and the thyme leaves. Set aside.
3. Roll out the dough
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 12-14 inch circle about 1/8-inch thick. Transfer the dough to the prepared baking sheet.
4. Assemble the galette
   Spread the cheese mixture over the dough, leaving a 2-inch border around the edges. Arrange the pear slices in an overlapping pattern over the cheese mixture. Sprinkle the chopped walnuts over the pears and drizzle with the remaining tablespoon of honey.
5. Form the crust
   Fold the edges of the dough over the filling, pleating as you go to create a rustic border. Brush the folded edge with beaten egg and sprinkle with turbinado sugar if using.
6. Bake the galette
   Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender. If the crust is browning too quickly, cover the edges with foil.
7. Serve
   Allow the galette to cool for 10-15 minutes before slicing. Drizzle with additional honey if desired and garnish with fresh thyme leaves. Serve warm or at room temperature.