Sweet Cherry Galette

Instructions

1. PRO Tip: Make the pastry at least one day ahead if possible. This renders the pastry easier to work with. Cut the butter into 1/2 inch (12mm) pieces. Place the butter in the freezer for at least five minutes.Whisk the milk and apple cider vinegar together until it bubbles. It will thicken as it sets for five minutes.In a large bowl, whisk the flour, sugar and salt. Using a pastry cutter, cut in the butter. The butter should remain in larger chunks, about pea to almond size. Make a well in the center and pour in all but about 1 tablespoon of the milk mixture. Use your hand to incorporate the milk, folding and pressing the mixture. Flattening out the butter is okay. To test hydration, grab a hand full of dough and squeeze it. If it holds together, don't add any additional milk. If it's still crumbly or falls apart, add the remaining milk and continue folding and pressing to a shaggy consistency.  On a lightly floured work surface, dump out the shaggy dough. Using a bench scraper, fold and press the dough at least 6-8 times, eventually shaping the mixture into a rough rectangle about 1/2 inch (12mm) thick. Use the heal of your hand to press the dough away from you, smearing the dough between your hand and work surface. Do this in three increments working from one end of the rectangle to the other. *Optional Step: Use a bench scraper to gather the dough once again and shape into a rectangle. Fold and press the dough over and on top of its self 7-8 more times. This helps to hydrate the dough and build flaky layers. Gather all the bits together and shape into a rough disk approximately 1/2 inch (12mm) thick. Wrap snugly in plastic wrap or two layers of parchemnt paper and rest in refrigerator for at least 2 hours, but preferably overnight.