Position a rack in the center of the oven and heat the oven to 425°F.
Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.
Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.
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Absolutely fabulous. The savory chopped thyme is really what makes it, in my opinion. The first time I made this I accidentally used a little extra, but it tasted so good that I continue to make it with a bit more thyme than specified in the recipe each time.It has been a huge hit among family and coworkers, and I get requests to make it for almost every small get-together I attend.
This is a great recipe. The flavors combine so well together. You will not be disappointed I promise.
Super easy and very delicious. Cherries are hard to chop because they are so sticky, but otherwise really, really simple. Everyone raved - will definitely make this again.
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