Next, add 1 tablespoon of vodka (or buttermilk), then add in 2-3 tablespoons ICE COLD water to the dough. Pulse until dough comes together just a bit, resembling small beads. The dough should still be somewhat crumbly; I recommend squeezing a small amount of dough between your fingers; it should stick together well, but if it doesn’t and is very crumbly, add more ice water, ½ tablespoon at a time, until it just comes together. If your dough is too wet, add ½ tablespoon flour until it comes together. I usually don’t mess with ratios too much because this is what works for me. Do not overwork the dough.

Place dough onto a well-floured surface and form into a disk shape, then wrap with plastic wrap or in a reusable bag. Chill in the fridge for at least 30 minutes to 1 hour (or up to 2 days). Dough can also be frozen for up to 2-3 months if well wrapped in both plastic and then foil or a zip-top bag.

Dust your counter or a cutting board with flour, then place the chilled pie dough disc on the counter. Use a rolling pin to roll the dough out into a 12-inch circle (it should be about ¼ inch thick and it’s okay if the edges are a little cracked!) Place the dough on the parchment-lined baking sheet.

Arrange ½ cup of the shredded cheddar cheese on top of the pie dough, leaving a 1 ½ inch border uncovered. Arrange the buttered apples on top of the cheese in a spiral pattern, beginning at the outer edge of the cheese and working inward towards the center. Fold the outer edges of the pie dough inward to create a crust. Brush milk on the crust, then sprinkle the remaining ¼ cup of shredded cheese on top of this crust.

Bake the galette for 35-40 minutes or until the crust is golden brown and the apples have softened. Cool the galette for 10 minutes, then top with a drizzle of honey, sprinkle of flaky salt, and the fresh thyme leaves. Cut into 6 or 8 slices and enjoy!