In a large mixing bowl, combine all-purpose flour, cold unsalted butter, sharp cheddar, fresh thyme, and vodka. Blend until resembling coarse crumbs. Gather into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat your oven to 400°F (200°C). Wash and thinly slice the honeycrisp apples, aiming for ⅛-inch thickness. Toss apple slices with a sprinkle of sugar if desired.

On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer onto a parchment-lined baking sheet. Sprinkle cheese in the center, then arrange sliced apples in overlapping circles.

Gently lift dough edges over the apple filling to create a rustic seam, ensuring some apples are exposed.

Refrigerate the assembled galette for 10-15 minutes. Prepare your egg wash by whisking together an egg and a tablespoon of milk.

Brush the crust with egg wash and bake for 35-40 minutes until golden brown and apples are tender.

Allow galette to cool for about 10 minutes before serving. Drizzle with honey if desired.