In a large bowl, whisk together the flour, sugar, and salt.

Grate the frozen butter into the flour mixture using a box grater. Toss the grated butter with the flour mixture to coat.

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 400°F (200°C).

In a small bowl, mix the goat cheese with 2 tablespoons of honey until smooth and creamy.

On a lightly floured surface, roll out the dough into a rough circle, about 1/8 inch thick. Transfer the dough to a parchment-lined baking sheet.

Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border around the edges.

Arrange the fig quarters on top of the goat cheese mixture.

Fold the edges of the dough over the filling, pleating as you go to create a rustic edge.

In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the edges of the dough with the egg wash.

Sprinkle the demerara sugar over the edges of the galette.

Bake for 35-40 minutes, or until the crust is golden brown and the figs are tender and juicy.

Remove from the oven and let it cool slightly before drizzling with additional honey and garnishing with fresh thyme leaves.