Add the cold, cubed butter and work it into the flour with your fingers until the mixture becomes coarse and sandy.

Gradually add cold water and mix until a dough forms. Avoid overworking the dough.

Wrap the dough in cling wrap and refrigerate for 30 minutes.

Meanwhile, cut the figs into halves or quarters and drizzle them with 2 tablespoons honey. Let them marinate while the dough chills.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Roll the chilled dough into a circle about 5 mm thick and transfer it to the prepared baking sheet.

Leave about 2 inches around the edges and arrange the marinated figs in the center.

Sprinkle the figs with fresh thyme and sliced almonds.

Fold the edges of the dough up and over the figs, creating pleats as you go.

Brush the pastry edges with beaten egg.

Bake for 30–35 minutes, or until the pastry is light golden brown.

Allow the galette to cool slightly, then drizzle with extra honey before serving.