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1
Preheat oven to 400F.
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2
On a lightly floured surface, roll out dough to an 11-inch round.
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3
Fit into a 9-inch springform pan or tart ring set on a parchment-lined baking sheet, with dough extending up slightly over sides.
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4
Pierce the bottom of shell all over with a fork.
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5
Refrigerate or freeze until firm, about 30 minutes.
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6
Line shell with parchment, extending above sides by about 1 inch.
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7
Fill with pie weights or dried beans.
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8
Bake 20 minutes.
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9
Carefully remove parchment and weights.
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10
Bake until crust is golden all over, 10 to 12 minutes more.
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11
Transfer to a wire rack to cool slightly before filling.
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12
Reduce heat to 325F.
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13
Heat oil in a medium saucepan over medium-high.
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14
Add apples; cook until browned on all sides, 2 to 3 minutes total.
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15
Remove from heat.
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16
In a food processor fitted with plastic blade, process Brie 15 seconds.
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17
Add whole egg and the yolks one at a time; process after each until well combined.
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18
Add heavy cream, and process until smooth.
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19
Transfer mixture to a large mixing bowl; slowly stir in milk until smooth.
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20
Stir in thyme, and season with salt and pepper.
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21
Arrange sauteed apples around bottom of crust.
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22
Pour custard around apples.
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23
Bake until custard is just set when gently touched with your finger, about 35 minutes.
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24
Transfer to a wire rack to cool slightly.
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25
Serve warm or at room temperature.
