In a large bowl, combine flour, sugar, and salt.
Work the cold, cubed butter into the mix by hand until crumbly. Mix in ice water until a dough is formed, be careful not to over-mix. Flatten into a disc. Divide the dough into 4 portions. Wrap each in plastic and chill for at least 1 hour.
Roll the dough into 1/4-inch disks and place on a baking sheet lined with parchment paper. Top with crumbled goat cheese. Fan 5 fig slices on top. Fold the dough edges over the figs to form a crust, pleating and pressing the dough to adhere.
Return the galettes to the fridge and chill for 30 minutes.
Preheat oven to 400°F
Brush chilled galettes with beaten egg and sprinkle with raw sugar.
Bake for 20-30 minutes, until crust is golden brown. Drizzle with honey and garnish with thyme.