Start by making the galette dough. Add the flour, baking powder, salt and butter to the bowl of a food processor. Pulse until the mixture is sandy. Add the cream cheese and pulse briefly to combine. Shape the dough into a disk, wrap in clingfilm and place in the fridge for 30 minutes.

Pre-heat the oven to 180 degrees Celsius / 160 degrees Celsius fan.

While the galette dough is resting in the fridge make the tahini frangipane. In a bowl whisk together the tahini, egg, ground almonds, sugar and salt. Cover and set aside.

Whisk together the Gomasio sugar in a bowl and set aside.

Place a piece of parchment paper large enough for a regular baking tray on your countertop and dust with flour. Place your cold flaky cream cheese dough disk in the centre of the parchment paper and dust with flour on both sides. Roll out the flaky cream cheese dough into a disk ca. ⅓ to ½ cm in thickness and about the size of a large dinner plate (ca. 28cm).

Spread the frangipane on top of the flaky cream cheese dough, leaving a ca. 5cm border. Place the pear segments on top of the frangipane then scatter the halva pieces randomly over the pears.

Working around the pastry, fold in the edges, overlapping slightly and gently pinching together any tears in the pastry with your fingers.

Brush the edges liberally with the egg wash then generously scatter the Gomasio sugar on the edges.

Slide the pastry together with the parchment paper onto a baking tray and bake for ca. 30 minutes or until the pastry is golden brown.