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To make Tomato Chutney:
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In a heavy saucepan, combine all ingredients.
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Cook over moderate heat, stirring occasionally, 30 minutes.
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Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes longer, or until thickened and reduced to about 2 1/2 cups.
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Chutney keeps, chilled and covered, about 3 months.
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To make baked Brie:
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On a lightly-floured surface, roll out 1 sheet of pastry 1/8 inch thick (about 15 inches in diameter) and, using Brie as a guide, cut out a round the size of the Brie.
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With a 2 3/4 inch star-shaped cutter, cut out 5 stars from the trimmings.
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Halve Brie horizontally.
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Roll out remaining sheet of pastry 1/8 inch thick and transfer to a shallow baking pan, about 15 1/2 X 10 1/2 inches.
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Centre bottom half of Brie, cut side up, on pastry in pan and spread 1/2 cup of the chutney to within 1/2 inch of the Brie edge.
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Top with remaining half of Brie, cut side down.
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Without stretching pastry, wrap up over Brie and trim excess to leave a 1 inch border over top of Brie.
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Brush border with some egg and and top with reserved pastry round, pressing edges of dough together gently but firmly.
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Brush top of pastry with remaining egg wash and arrange stars decoratively over.
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Lightly brush stars with egg, being VERY careful not to let egg drip over edge of stars, which would prevent the pastry from rising.
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With the back of a table knife, gently score side of pastry with vertical marks, being careful not to pierce dough.
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Chill Brie, uncovered, 30 minutes to set egg wash.
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(may be made up to 1 day ahead and kept chilled, loosely covered) Preheat oven to 425F.
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Bake in middle of oven 20 minutes, or until puffed and golden.
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Let stand 20 minutes before serving for a very runny center, 40 minutes for a less-runny cheese.
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Serve with remaining chutney.
