Mirabelle and Goat Cheese Galettes

In a large bowl mix together the flour and salt.
Add the cubed cold butter and work into the flour. You can either use a pastry cutter or work with your hands. If you’re using your hands, you have to work fast so as not to melt the butter. Rub in all the butter in the flour until you have a coarse mixture with small pebbles of butter. This process can be also done in a food processor.
Slowly start adding a tablespoon at a time of cold water, while forming a smooth dough. Your dough might require less or more water.
Once the dough is ready, wrap into some cling film and store in the fridge for at least an hour or two.

While the dough is resting in the fridge, half your mirabelles and removing the pit. Add the plum to a bowl and mix with a tablespoon of cornstarch and let sit for 10 minutes.

Preheat the oven to 200°C or 400°F. Line a baking tray with parchment paper. Set aside. Divide the dough into four and on a floured surface open each dough into a circle of about 5mm thickness.
Spread the goat cheese in the middle of the dough, into an even layer and leave a 5cm border all round.
Sprinkle the walnuts and thyme over the goat cheese and layer the mirabelles on top. Fold the edges to roughly cover some of the filling. Brush the edges with a beaten egg.
Bake the galettes about 30 minutes or until the edges have a nice golden brown colour. Let it cool slightly and drizzle with honey before serving. Enjoy!