In a large bowl, mix together flour, salt, and sugar.

Grate the frozen butter on the large side of a box grater and mix into the flour using a pastry blender.

Add ice water, 1 tbsp at a time, until dough just comes together into a crumbly mixture.

Turn out the dough onto a lightly floured surface and bring together into a large disc.

Wrap in plastic wrap and place in the fridge for at least 2-3 hours.

After the dough has chilled for a while, cook the shallots in a pan with 1 tbsp butter over medium heat.

Season with a pinch of salt, then cook for 20-25 minutes, adding 2 tbsp of water every 5 minutes or so to help them get jammy.

Place the sliced tomatoes onto paper towels or clean kitchen towels and salt to bring out their moisture.

After about 15 minutes, turn them over and do the same thing with the other side.

Pat them down to remove the moisture and excess salt before using.

Add cream cheese, goat cheese, parmesan, and a pinch of salt to a food processor and blitz until combined.

Place cheese mixture in a bowl and mix with the herbs.

Remove the dough from the fridge and roll out to a 14 inch circle.

Place onto a parchment lined baking sheet and into the fridge for another 20 minutes.

Place a second baking sheet into the oven and preheat the oven to 400F with the baking sheet inside.

Remove the dough from the fridge and assemble the galette on the same baking sheet.

Cheese spread down first, leaving about a 2 inch border around the pastry dough.

Layer the caramelized onions, then tomatoes, and sprinkle with thyme.

Fold edges of the dough over and egg wash the crust/edges.

Sprinkle parmesan cheese over the egg wash and fridge the dough for another 10 minutes.

Transfer the parchment paper with the galette onto the pre-heated baking tray.

Place baking tray in the oven on the bottom rack. Bake for about 40 minutes or until golden brown.

Let rest 10 minutes before cutting.

Garnish with flaky sea salt, black pepper, more thyme, and hot honey.