HERB-STUFFED BAKED BRIE WITH TANGERINE JAM

6 to 8 servings

Crostini or fresh bread is a great accompaniment, but feel free to serve also with sturdy leaves like endive, radicchio or Little Gems. Look for firmer, less-ripe brie, but if you end up with an especially ripe and soft wheel, try chilling it in the freezer for about 45 minutes to help make slicing it in half a little easier.

• 8- to 12-ounce wheel of brie or Camembert

• Flake salt and freshly ground black pepper

• ¼ cup chopped dill, plus more for serving, if desired

• ¼ cup chopped parsley, plus more for serving, if desired

• All-purpose flour, for rolling out the pastry

• 1 sheet puff pastry, thawed according to package instructions

• 1 egg, lightly beaten

• 6 to 8 tangerines, such as Page

• ¼ cup sugar

• 3 sprigs fresh thyme

• Crostini or fresh bread, for serving

Instructions: Preheat the oven to 350 degrees. Slice the wheel of brie in half horizontally, creating two thinner wheels. Lay them cut-side up, season generously with salt and pepper. Pile the herbs in an even layer on one seasoned wheel half and place the other seasoned half on top, sandwiching the herbs.

Line a sheet pan with parchment. Lightly dust a surface with flour and place the pastry sheet on it. Dust the top of the pastry with flour, then roll out the pastry into a square just big enough to be able to wrap tightly over the cheese. Place the herb-stuffed brie in the middle and fold the pastry edges so they overlap; pinch all open seams tightly to make sure any drafty open flaps are sealed. Place the stuffed brie on the parchment-lined sheet pan, folded seam-side down. Brush the pastry all over with the egg. With a paring knife or scissors, score the middle of the wrapped brie through the pastry, about ½ inch deep and about 1 inch long into the cheese. If you’d like, lightly score the top of the pastry (not into the cheese) with a design.

Bake until the pastry is golden brown and the cheese is threatening to bubble out of the top, about 15 to 20 minutes. Let cool for 15 minutes before serving.

Meanwhile, peel the tangerines and separate the fruit into individual segments; discard any excess membrane and set them in a saucepan with the sugar, thyme and 1 tablespoon of water over medium-low heat. Stir to coat the segments with sugar and continue cooking, stirring often, until the tangerines are softened and jam-like and most of the bubbling liquid has reduced, about 20 minutes. Turn off the heat.

Serve the baked brie with the tangerine jam and crostini.