In a medium bowl, combine the flour and salt.

Place the chunks of butter on top of the flour in the same bowl.

Place the bowl in the freezer for 1 hour.

While the flour and butter are in the freezer, whisk together 1/4 cup of the goat cheese, lemon juice, and ice water and place in the refrigerator to keep as cold as possible. If you make the galette the same day, leave the remaining goat cheese out to soften for the filling.

After an hour or more, remove the bowl from the freezer.

Using a pastry blender, cut the butter into the flour, only blending until you see pea-sized chunks of butter.

Make a well in the center of the flour mixture, sprinkle the ice water and goat cheese mixture while fluffing with a fork to combine. Do not overwork it. The dough will seem a bit dry and crumbly.

Turn out onto a work surface and work it into a flat disk. As you work it together, you can smear it a bit to get it to come together, but only until it has formed a dough. The key is to still have visible chunks of butter. But smearing it also makes some of the butter create layers to help make this flakey.

Cover with plastic wrap and refrigerate for 1 hour or longer. At this point, the dough can be kept overnight and finished the next day.

Preheat the oven to 425°.

If it is the next day, take the remaining goat cheese out of the fridge and let it come to room temperature.

Peel and core the apples and cut them into ½ inch slices

In a bowl, toss the apple slices with the lemon juice and 1 tablespoon of the brown or turbinado sugar.

Heat a skillet to medium heat with the butter and sauté the apple slices until starting to get tender, about 10 minutes.

Stir in 1 tablespoon of flour and 1 teaspoon of the thyme and set aside to cool while you roll out the crust.

On a floured work surface, roll the dough out into a 12-inch round rough circle. It doesn't need to be a perfect circle. Just try to get it as round as possible.

Transfer the rolled-out pastry to an ungreased baking sheet. I like to line it with a piece of parchment for easy clean-up.

Spread the remaining goat cheese over the dough, leaving a 2-inch border.

Arrange the apple slices over the goat cheese again, leaving the 2-inch border.

Fold the border over the apple and cheese mixture, pleating the edge to make it fit. The center will still be open.

Sprinkle the remaining tablespoon of the turbinado or brown sugar over the pleated crust edges.

Bake the galette for 35 to 40 minutes or until the pastry is nicely golden brown and the apples are bubbling.

While the galette is still hot, drizzle the honey over the tart and sprinkle the remaining thyme over the top.

Cut into wedges and serve hot, warm, or at room temperature.