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1
Start with the dough, by placing both flours, sugar and salt in a bowl, along with the diced butter. Rub the ingredients together with the tips of your fingers, until the butter is broken into some small pieces and some bigger pieces. Add the beaten egg, and mix it until the dough is formed into a ball, no longer than that. If you feel like the mixture is too dry, add about 1 to 2 teaspoons of ice water, until you get the right consistency. Wrap the dough in cling film, and leave it to rest in the fridge for a minimum of 2 hours, or overnight, if making ahead.
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2
Meanwhile, make the filling. Add the dried figs to boiling water, cover it and leave it soak for about 20 minutes. Pour the melted butter, honey and soaked figs into a blender, and blend for a few minutes, until the mixture has fully incorporated into a paste. Taste for sweetness and, if you'd like, add more honey. Set aside. Cut your pear into quaters, take off the core, then slice it thinly, squeeze some lemon juice on top of it and set it aside as well (it's best if you do this only a few minutes before assembling the galette).
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3
Preheat your oven to 205u00b0C (400u00b0F) and line the bottom of a baking tray with parchment paper, set aside. After it's chilled, lightly flour your working surface, and roll the dough into a roughly 30 to 32cm (13 inches) circle (ish), and transfer it to the lined baking tray. Place it in the freezer for about 10 minutes. Then spread the fig paste on the middle of the dough, but don't reach the edges, leave a, aproximately, 3cm (1.2 inches) border. Add the sliced pears, in a circle pattern, then fold the edges over the filling, brush the pastry with the egg wash and sprinkle some demerara sugar. Place it in the freezer for about 10 minutes, then bake it for 40 to 45 minutes, rotating the tray a few times, until it's golden brown all over. After it comes out of the oven, crumble the ricotta on top, leave it to cool for a few minutes and serve.
