Make the galette dough.Mix together the flour, salt, and sugar together. Cut in the butter using a pastry cutter or food processor. Add the ice water and mix until the dough begins to come together. Turn the dough onto plastic wrap and use the wrap to press the dough together and form a ball. Flatten the ball to a disc and chill for at least 1 hour or overnight.

Turn out the dough onto a lightly floured surface and roll out into a circle a little over a foot in diameter - accuracy is not too important here. Gently fold the dough into a triangle and transfer to a parchment-lined baking sheet and unfold.

Preheat the oven to 400 degress F.

Slice the figs at about a medium thickness. We want them more substantial than how we would normally slice so that they may hold up better during baking, but not so thick that they protrude out of the galette a lot. Set aside.

Mix together the cream cheese, mascarpone, and the honey together. Mix well and spread onto the galette, leaving a 1 ½ inch border all around.

Place the sliced figs all over the cream cheese mixture in a circular pattern. Fold over the edges of the galette onto the figs. Brush the egg wash over the galette dough.

Sprinkle the cracked black pepper over the galette.

Bake for approximately 20 - 25 minutes, or until the edges are a golden brown. Drizzle with more honey if desired prior to serving.