Add dry ingredients to a medium mixing bowl. Then add cubes of cold butter into the flour mixture, and using a pastry cutter or your fingers, cut or rub the butter into the flour until the mixture is course and the butter is in pea-sized pieces. Some people prefer to do this step using a food processor, but I started making it by hand so as not to wake napping toddlers, and have found it to be just as quick using your hands and that I like the final crust a little better than when I use the food processor.

Then, add cold water into the mixing bowl 1 tablespoon at a time until the mixture just starts to come together. You'll know you're there, when the dough still looks crumbly, but holds together when you press one piece into another.

Then, turn the mixture out onto a lightly floured surface and knead until it no longer looks crumble and you can shape it into a disc, being careful not to overwork it.

Wrap it in plastic wrap and let rest in the refrigerator for a couple of hours or even overnight.

Toast the spices, then add to a small bowl. Then toast the nuts. Remove and add to the bowl. Toss gently to combine.

Use a mortar and pestle to grind the spices and everything EXCEPT the sesame seeds into a coarse mixture, working in batches if your mortar isn't big enough to fit everything. Alternatively, you can use a food processor and pulse the spices and nuts together.

At the end, stir the sesame seeds into the dukkah. And season with salt to taste.

Place your cherry tomato halves in the bowl of a colander or a strainer.

Add all of the tomato ingredients: shallot, garlic, thyme, salt, and black pepper to the strainer with the tomatoes. Set the strainer over the sink or a large bowl to catch any liquid, stirring occasionally for 5-7 minutes while you prepare the goat cheese and the crust, so that the tomatoes can release some of their liquid. This may seem like a step you might be tempted to skip, but it prevents a soggy crust!

In a separate bowl, whip the ingredients for the ricotta goat cheese spread together using a handheld mixer until everything is combined and spreadable.

Using a rolling pin, roll dough on a lightly floured sheet of parchment paper until you have a rough circle that's approximately 12 inches in diameter. Transfer the parchment paper and the rolled dough to a sheet pan.

Spread the ricotta goat cheese mixture onto the galette dough, leaving a 1 or 2-inch border. Then distribute the tomatoes over the cheese. Drizzle with honey. Then sprinkle with dukkah, using 3-4 tablespoons, or until there is an even coating over the top of the tomatoes.

Fold excess dough up so it sits over the top of the tomatoes and dukkah. In a small bowl, whisk together egg and 1 teaspoon of water. Brush over the top of the galette dough. This helps the dough brown.

Bake at 400° F for 25-30 minutes or until the crust is golden brown.