Begin by preparing the dough. Using a handheld cheese grater grate butter into a small bowl, then freeze for 10 minutes. While butter freezes, combine flour, salt, and sugar in large mixing bowl.
Place cold grated butter and flour mixture in a food processor and pulse until you get mealy texture. Slowly begin adding water, 1 tablespoon at a time, pulsing until dough takes shape. Pour the dough onto lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until dough is firm and cold.
While dough chills, in small skillet combine shallots and 2 tsps EVOO. Sauté over medium flame until shallots are lightly caramelized. Remove from heat to cool.
Preheat oven to 375°F. Line baking sheet with parchment paper, sprinkling the top with a touch of flour.
With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, then transfer to parchment-lined baking sheet. Crumble goat cheese in a circular motion over the rolled-out dough, leaving a roughly 2″ border along the edges.
Drizzle a heavy serving of honey over goat cheese, then evenly top with caramelized shallots. Next, liberally season sliced tomatoes with salt and pepper before layering over goat cheese and shallots. Generously drizzle additional EVOO over tomatoes, then lastly sprinkle with thyme.
Fold up the edges of the dough around the tomatoes, then brush the crust with beaten egg and sprinkle with sesame seeds.
Bake galette for 50-60 minutes until the crust is golden and the tomatoes have begun to char, then cool for 2-3 minutes before serving.Recipe inspired by Wry Toast.
