To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible -- about 15 pulses in all.

Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily.

Turn the dough out onto a lightly floured surface and form it into a disk. Wrap and refrigerate the dough until firm, or until you are ready to use it, at least 1 hour, or up to several days

In a small mixing bowl, whisk honey and 1 tablespoon of butter together until combined. Set aside. Cut Brie cheese into small cubes. Set aside.

Cut pears in half and then core pears to remove seeds and remove stems. Cut pears into then half-moon slices. Sprinkle the sugar, flour, ground ginger, ground cardamon, and salt over the pears, then toss. Set aside.

Preheat oven to 350 F. Place a cookie sheet in the oven, large enough to hold the galette. Roll pie crust into a 10 inch disk on a piece or parchment paper. Brush crust with all but ½ tablespoons of butter.

Spread the brie over the center 8 inches of the crust, leaving 1 inch clear around the edges, then place the pears over the cheese - feel free to create your own design. Brush the pears with the honey butter, then fold the uncovered outer inch of dough over the pears. Brush the border with the beaten egg. Transfer to the over, and bake for 40 to 45 minutes, or until the crust is a deep brown.

Cool to room temperature. You can serve this as a dessert, or as a part of a sweet/savory course using lemon vinaigrette dressed greens to the side.