Honey-Roasted Pear and Thyme Galette

In a large bowl, combine 1.5 cups all-purpose flour and 0.5 tsp salt. Add 0.5 cup cold cubed butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Drizzle in 4 tbsp ice water, a tablespoon at a time, mixing gently with a fork until the dough just comes together. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat your oven to 190°C (375°F). Place the sliced pears in a baking dish and toss with 3 tbsp honey, 2 tbsp butter, and the thyme sprigs.

Roast for 20 minutes, stirring once halfway, until the pears are tender and golden and the honey has caramelized. Remove the thyme sprigs and let cool slightly.

On a lightly floured surface, roll the chilled pastry dough into a rough 30-cm circle, about 3mm thick, leaving the edges slightly thicker.

Transfer the pastry to a parchment-lined baking sheet. Arrange the roasted pear slices in the center, leaving a 5-cm border. Fold the edges of the pastry up and over the pears, pleating as you go.

Brush the folded pastry border generously with the beaten egg. Scatter the lemon zest and 1 tbsp fresh thyme leaves over the pears.

Bake for 25-30 minutes, until the pastry is deeply golden and crisp at the edges. Let cool on the pan for 10 minutes before slicing. Serve warm or at room temperature.