Pastry:

1. Add the flour to the bowl of a stand mixer. 

2. Add the cubed butter to the flour and bring to fine crumbs. 

3. Slowly pour in cold water and mix just until the dough forms.

4. Form the dough into a disc, wrap it in clingfilm and refrigerate for 1 hour. 

Caramelized Onions:

1. Heat a tablespoon of olive oil and butter in a small pan. Add the sliced onions with a pinch of salt and cook slowly for about 20 minutes stirring occasionally until onions become soft and golden.

2. Add the sugar and vinegar to give them a sweet, slightly sharp flavour.

3. Keep cooking on low heat for another 5 minutes, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. Leave to cool completely. 

Figs:

1. Slice the figs into segments with a few rounds just to fill the middle of the galette. 

Pie Assemble:

1. Preheat oven to 200C/400F.

2. On a floured surface, roll out the pastry big enough to cut out an 11 -inch/28cm circle and transfer to a baking sheet. Place the sized plate over the pastry and cut out the circle. 

3. Arrange the sliced brie over the dough leaving a 3-inch border. Top with caramelized onions and fresh thyme. 

4. Now arrange the fig segments next to each other starting from outer edge going inwards with a few round slices in the centre. 

5. Fold the pastry over the filling and pleat the edge as you go around to make it fit. Refrigerate the galette for 30 minutes, (this will help hold the shape of the galette whilst baking). 

6. Remove the galette from the fridge, brush the pastry with beaten egg and sprinkle the demerara sugar over the pastry.

7. Bake for about 45 minutes or until pastry cooked and golden. 

8. Remove galette from oven, drizzle honey on top of figs and garnish with extra fresh thyme.

9. Enjoy!