Brandied Cranberry-Havarti Galette

Instructions

1. Heat oven to 350°F.
2. Combine the brandy, cranberries and thyme in a saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to medium-low. Simmer, uncovered, for 8-10 minutes or until liquid is absorbed, stirring frequently. Remove from the heat. Transfer to a bowl. Cool for 15 minutes.
3. Roll out pie pastry on a lightly floured surface to a 12-inch circle. Transfer to a parchment paper-lined baking sheet.
4. Stir havarti into cranberry mixture. Spoon cranberry mixture into the center of pastry to within 2 inches of edges. Fold pastry edges up over filling. (Center will be uncovered.) Brush pastry with egg wash.
5. Bake for 18-22 minutes or until crust is golden brown. Let stand for 15 minutes before serving.