Apple Brie Phyllo Galette

For the galette

1. Preheat the oven to 375°F (190°C).

2. Melt the butter in a pan over low heat with the thyme leaves until fragrant, 2–3 minutes.

3. Lay a sheet of phyllo dough on a parchment-lined baking sheet and brush liberally with the melted herb butter.

4. Layer the remaining phyllo sheets on top, brushing each sheet with the herb butter as you stack them.

5. Spread the sliced Brie evenly over the center of the phyllo stack, leaving a border around the edges.

6. Arrange the sliced apples in a overlapping circular fan on top of the Brie.

7. Fold the excess phyllo edges over the outer edge of the apples to create a rustic crust border, and brush the top of the folded edges with the remaining butter.

8. Bake until the pastry is golden brown and crisp, and the Brie is melted, 20–25 minutes.

   Then 20 min of waiting

9. Drizzle honey over the warm galette before slicing and serving.