Apple Brie Phyllo Galette

Ingredients

• salted butter113 g
• fresh thyme leaves — plus more to garnish2 tsp
• phyllo dough — thawed; about 10 sheets227 g
• brie227 g
• small apples4 ea
• brown sugar — 2 tbsp32 g
• honey — 2 tbsp; to drizzle55 g

Method

1. Preheat the oven to 350°F (177°C). Line a large baking sheet with a silicone baking mat or parchment paper.
2. In a small skillet or saucepan, melt the butter with the thyme. Pour into a heatproof bowl.
3. Lightly brush the baking mat or parchment with a bit of the thyme butter. Unroll the phyllo sheets on a flat, dry surface. Remove the first sheet, then immediately cover the remaining sheets with a damp towel to prevent them drying out.
4. Lay a sheet of phyllo on the baking sheet and lightly brush with thyme butter. Lay a second sheet on top, rotated about 10 degrees, and brush with butter. Repeat with all 10 sheets, rotating each slightly. Cover the phyllo edges with damp paper towels as you work.
5. Spread the brie on top of the layered phyllo, leaving about a 4-inch (10 cm) border. If your brie isn’t spreadable, dot the phyllo with small pieces or slices instead.
6. Core and thinly slice the apples. Toss with the brown sugar, then arrange, overlapping slightly, over the brie.
7. Remove the damp towels and fold the phyllo edges over to make a crust around the apples. Brush the edges with the remaining thyme butter.
8. Bake for 40–45 minutes, until the phyllo is golden brown and crisp.
9. Drizzle with honey and sprinkle with flaky sea salt and more fresh thyme, if desired. Slice and serve warm. Refrigerate leftovers for up to 3 days; reheat in a 325°F (163°C) oven for about 10 minutes.