• In a medium-sized bowl, mix the sifted flour and salt. Add the butter, and using a pastry cutter or fork, cut it in until the mixture resembles coarse crumbs, about one minute. Then, add the yogurt and cold water, and toss with a fork or your hands until the dough comes together.
• Transfer the dough to a lightly floured work surface and knead it 2 or 3 times, just until it comes together. Then, shape it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 20 minutes.
• When you’re ready to assemble the galette, preheat the oven to 390°F (200°C). Line a baking sheet with parchment paper.
• Lightly dust your work surface with flour and roll the dough into a 14-inch circle, about 1/4 inch thick.
• Gently roll the dough onto the rolling pin and transfer it to the center of the prepared baking sheet.

Filling and assembly:

• In a medium bowl, whisk together goat cheese and cardamom until smooth. Use immediately, or refrigerate until ready to use.
• Spread the goat cheese-cardamom mixture evenly over the dough, leaving a 2-inch border around the edges.
• Cut the pear in half vertically, through the stem. Scoop out the core of each half. Place the pear cut side down and slice it into thin slices.

  Arrange the slices decoratively on top of the cheese filling, overlapping as needed. Sprinkle with chopped walnuts on top.
• Fold the dough edges over the pears to form a rustic crust, pleating and pressing the dough to secure, leaving the center of the galette open.
• In a small bowl, whisk together the egg yolk and 1 teaspoon of milk. Brush the galette crust with the egg yolk and milk mixture (this will produce a shinier, more golden crust), then sprinkle with sesame seeds.
• Bake the galette until the crust is golden and the bottom is browned, about 35 to 40 minutes. Let cool on the baking sheet for 10 minutes.

  Remove to a serving platter, drizzle with honey. Cut into wedges and serve warm or at room temperature. Enjoy!