Jammy Brie Galette

Method

1. 1

   Place a rack in middle of oven; preheat to 375°. Roll out 1 sheet frozen puff pastry (one 14-oz. package or half of a 17.3-oz. package), thawed, on a lightly floured surface to a 13x11" rectangle. Transfer to a parchment-lined baking sheet. Using a paring knife, lightly score a rectangle in pastry 1½" in from edges. Prick pastry inside border in several places with a fork.

2. 2

   Spread ½ cup jam (such as fig or apricot) over pastry, staying within border. Arrange 8 oz. Brie, thinly sliced, on top of jam (it’s okay if it doesn’t cover completely). Break up 3–4 sprigs thyme and scatter over; season with freshly ground pepper.

3. 3

   Fold pastry at score marks up and over filling, tucking and pleating as needed, to form an edge of crust around galette. Brush exposed crust with 1 large egg, beaten to blend.

4. 4

   Bake galette until pastry is puffed, golden brown, and crisp, 30–40 minutes. Let cool before slicing.

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