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1
Stir the yogurt and water together in a small bowl and set aside. Put the flour, cornmeal, sugar and salt in a bowl and stir to combine. Add the butter pieces to the bowl and stir to coat with the flour mixture. With a pastry blender, work the butter into the flour, until the mixture ranges from lumps the size of bread crumbs to the size of small peas.
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2
Sprinkle the cold yogurt over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute. After you have added the liquid, the dough should be moist enough to stick together when pressed, if not, add additional cold water, 1 teaspoon at a time. Divide the dough in half. Press each half of the dough into a disk, wrap in plastic, and refrigerate for 1/2 hour.
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3
Preheat the oven to 350u00b0F.
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4
Line two baking sheets with parchment paper.
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5
Mix the cream and goat cheese together. Add the egg, honey, lemon zest, and thyme and mix until thoroughly combined.
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6
Slice the figs in half lengthwise.
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7
Place one circle of the chilled galette dough on a floured work surface and roll into an 11-inch circle. You should add more flour under the dough while rolling to keep from sticking. Transfer the dough to the baking sheet.
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8
Spread half of the cheese mixture onto the dough, leaving a 2-inch border at the edge. Lay half the figs over the cheese, being careful to leave the border. Fold the uncovered edge of the dough over the figs. Repeat with the remaining dough, cheese, and figs.
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9
Bake for 45 minutes, or until the pastry is browned and figs are soft. Remove from oven and place, with parchment, on a cooling rack. Let sit 10 minutes, then loosen with a wide spatula and slide onto the cooling rack. Cool to room temperature, then slice pizza-style and serve. The galette is best on the day it was made.
