In a small mason jar, combine thyme and honey. Stir to coat and remove any air bubbles. Cover and set in a warm place.

To make the galette dough, add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to mix. Add butter cubes and pulse about 8 to 10 times until the mixture resembles coarse crumbs.

Turn the machine on and add in water, one tablespoon at a time. The dough should come together and form a ball. Dump out the dough onto a clean work surface and form into a 4-inch disk. Cover with plastic wrap tightly and chill in the fridge for at least 30 minutes, up to overnight.

When ready to bake, preheat the oven to 375˚F. Line a baking sheet with parchment paper and set aside.

To make the filing, place 1/2 cup blueberries in a large bowl. Mash them with the back of a fork. Add remaining blueberries, sugar, cornstarch, salt, and lemon juice. Stir to combined.

Roll out galette dough into a 14-inch round. Add filling to the center, spreading it out but leaving a border of about 1 to 2 inches.

Fold up the dough around the filling, pleating the dough evenly. Be sure to press the folds together well to seal. Brush the edges with melted butter and sprinkle with raw sugar.

Bake for 35 to 45 minutes, until the edges are golden brown. Cook for about 15 minutes before drizzling with thyme honey and slicing to serve.