Step 1: Prepare the Dough

1. In a large bowl, combine the flour and salt. Add the cold, cubed butter.
2. Use a pastry cutter or your fingers to mix the butter into the flour until it forms a coarse, crumbly texture.
3. Add the apple cider vinegar and ice water, mixing until the dough just comes together. Do not overmix.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the thinly sliced sweet potatoes with olive oil, maple syrup, salt, and pepper.
3. Add the fresh cranberries and gently mix. Set aside.

Step 3: Roll Out the Dough

1. On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
2. Transfer the dough to a parchment-lined baking sheet.

Step 4: Assemble the Galette

1. Arrange the sweet potato slices in overlapping layers, leaving a 2-inch border around the edge.
2. Scatter the cranberries over the sweet potatoes.
3. Fold the edges of the dough over the filling, pleating as you go.

Step 5: Bake the Galette

1. Brush the crust with a little milk or egg wash for a golden finish.
2. Bake the galette for 35-40 minutes, until the crust is golden brown and the sweet potatoes are tender.

Step 6: Prepare the Sage Butter

1. While the galette is baking, melt the butter in a small skillet over medium heat.
2. Add the fresh sage leaves and cook until the butter turns golden brown and the sage leaves become crispy (about 2-3 minutes).
3. Remove from heat and set aside.

Step 7: Finish the Galette

1. Once the galette is done baking, let it cool slightly.
2. Tear the burrata cheese and place it over the top of the warm galette.
3. Drizzle with the browned sage butter and crispy sage leaves.
4. Add a touch of honey for extra sweetness, if desired.