Baked Point Reyes Quinta with Cherry Jam & Thyme
1 10 oz. wheel Point Reyes Quinta, bay leaves removed
1 sheet frozen puff pastry, thawed
¼ cup cherry jam (or your favorite jam flavor)
1 teaspoon chopped fresh Thyme
Place Quinta in freezer for about 30 minutes. (This will help the cheese stay together when you remove the bark later.) Preheat oven to 425 degrees. Butter a large 32 oz ramekin (or similar-sized baking dish).
Line a small sheet pan with parchment paper. Roll puff pastry out until the sheet is about one inch larger on each side than it was when you started.
Remove Quinta from freezer. Carefully score the spruce bark which wraps the cheese. Gently pull bark from cheese, removing entirely. Discard bark.
Place Quinta in center of puff pastry sheet. Spread jam on top of wheel and top with thyme. Gently fold the puff pastry around the cheese, crimping it with your fingers along any seams to seal it firmly.
Place pastry-wrapped Quinta in prepared ramekin and set on a small sheet pan.
Whisk egg and 1 tablespoon water together in a small bowl. Brush top and sides of puff pastry with egg wash.
Bake for 20-25 minutes. Let set for about 10 minutes before serving with your favorite bread or crackers.