Preheat the oven to 375ºF and line a baking sheet with parchment paper.
Roll out your pie crust into a 10-inch circle that is about 1/8 -inch thick and place it on a lined parchment-large plate. Place the pie crust in the fridge for 15 minutes to firm up.
While pie crust is firming up, place the pecans, flour, ¼ teaspoon cardamom, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg into a food processor. Process the ingredients on low until the ingredients are processed together and the pecans turn into a pecan flour.
Continue to process the mixture while drizzling 2 teaspoons of honey into the food processor. Only process with the honey until combined, do not let the mixture turn into a dough. Set the pecan mixture aside.
Place the thin pear slices into a large bowl and toss the pears with 1 tablespoon of lemon juice. Sprinkle ¼ teaspoon of cardamom and ½ teaspoon of cinnamon over the pears and toss the ingredients together.
Remove the pie crust from the fridge and pour the pecan mixture into the middle of the pie crust. Spread the pecan mixture over the pie crust, but leave 1.5-inches of pie crust clean at the edges of pie crust.
Next, begin layering the pear on top of the pecan mixture. Start in the middle of the pie crust and overlap the pears in layers moving towards the edge of the pie crust. Only place the pears on the pecan mixture. Stop when you reach the clean edges of the pie crust.
Fold the pie crust over the pears to create a beautiful crust. Set aside.
Heat 2 tablespoons of honey and 2 tablespoons of butter together over medium heat.
When the honey and the butter is melted remove it from the heat.
Brush the butter mixture over the pie crust and the pears with a pastry brush.
Place the galette into the oven and bake for 15 minutes. Turn the pan around in the oven and bake for an additional 15 minutes or until the pie crust begins to brown.
Remove the galette from the oven and let it rest for 10 minutes. Drizzle with honey and serve.