In a bowl combine the almond meal, flour, sugar and salt.
Add the cold butter and rub in with fingertips until the mixture resembles coarse crumbs.
Add the egg and mix gently to form a dough.
Form into a disc, wrap and chill for 20-30 minutes.
Preheat the oven to 180°C fan forced.
Toss pears with honey, lemon juice, cornflour and cinnamon.
Roll the dough between baking paper into a rough circle about 3-4 mm thick and line the centre lightly using a small plate or bowl.
Transfer the dough on the baking paper to a baking tray. Pile the pear filling into the centre of the galette circle leaving a border, fold the edges over carefully.
Brush the pastry edges with the egg wash and bake for 35-45 minutes or until golden and crisp.
Top with the toasted flaked almonds and drizzle with any leftover syrup. Rest slightly before slicing and serving.
6 servings