Dice the butter into ½” (1 cm) cubes and place them in the fridge for 10 minutes.

In a large bowl, combine the all-purpose flour, salt, and sugar.

Toss the butter cubes into the flour mixture and briefly press them together with your hands. Do not break down the butter into smaller pieces.

Add ¼ cup of water and mix until absorbed. Repeat the process until the dough forms, ensuring no dry flour patches are visible. Do not knead the dough. Press and squeeze it with your hands until it comes together. You may need slightly more or less water to hydrate the flour, so add water gradually until the dough comes together.

Place the dough on plastic wrap and shape it into a rectangle. Wrap it and refrigerate it for 30 minutes.

Place the dough on a floured surface and gently flatten it with a rolling pin, elongating the dough. Roll it evenly, adjusting the ends for a rectangular shape. The slab should be around ¼” (½ cm) thick.

Fold the bottom and top ends towards the center, leaving a small gap in between. Then, fold the slab in half, resembling a closed book. Wrap it in plastic wrap and refrigerate it for 30 minutes or up to 4 days.

Preheat the oven to 400F (200C) and line a baking sheet with parchment paper.

In a small bowl, whisk together the egg and milk. Set aside.

Roll the dough out on a floured surface to cut out a 12” (30cm) disk with leftovers around the edge.

Place the dough disk on the prepared baking sheet. Fold the edges over, overlapping slightly to create a border. Alternatively, cut out small circles from the dough leftovers and attach them around the edges using the egg wash, slightly overlapping.

Prick the middle of the galette with a fork to prevent air bubbles.

Sprinkle one tablespoon of sugar on top, avoiding the edges.

Arrange sliced pears on top of the sugar and nuts. Sprinkle the second tablespoon of sugar and the walnuts on top of the pear slices.

Brush the border of the galette with the egg wash.

Bake for 25 minutes or until the edges turn golden brown. Remove from the oven and add the cheese. Place back into the oven for one extra minute or until the cheese starts melting.

Remove from the oven and let cool down until just warm. Drizzle the galette with honey, then slice and serve.