In a large bowl, stir together All-Purpose Flour (1 cup), Granulated Sugar (1 tablespoon), and Salt (1 pinch).
Add Butter (7 tablespoon) into flour mixture. Using a fork, work the butter into the flour until it has a crumb-like texture. You want the butter pieces to be no larger than pea-sized. Work quickly so the butter stays cold.
Sprinkle the Water (1/4 cup) over the mix a little at a time. Stir with a fork to distribute. Continue to add water and stir.
Press the dough into a round ball and flatten into a disc. Wrap with plastic wrap and refrigerate for 30 minutes to an hour.
Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper and set aside.
Wash and core the Pear (3). Slice into thin wedges. You can peel the pears if you like or leave the peel on.
Remove the dough from the refrigerator. Place on a floured surface and roll into a 12-inch circle.
Transfer the dough circle to parchment-lined baking sheet. Sprinkle dough with the Pecans (1/4 cup) and Brown Sugar (2 tablespoon), leaving 1/2 inch bare.
Arrange pear slices on dough. Fold edges of crust onto itself and the fruit.
Melt Butter (1 tablespoon) and brush outside of the crust. Sprinkle crust and top of the galette with the Granulated Sugar (1 tablespoon).
Bake for 35 to 45 minutes. Rotate during baking if needed to ensure even cooking.
When the crust is golden brown, remove from the oven. Transfer the galette to a cooling rack. Allow the galette to cool for 20 minutes before slicing and serving. Drizzle with Honey (to taste) before serving.