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Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Unroll the puff pastry, slather it with the chilli jam, leaving a 2 cm border around the outside. Set aside.
Place the sliced potato into salted boiling water and boil for about 3 minutes. Drain well.
Drizzle the baking tray with olive oil, season with salt and pepper and sprinkle over some fresh thyme.
Lay the potatoes down onto the oiled and seasoned tray in overlapping layers, into a rectangle shape that is slightly smaller than the sheet of pastry, then add the slivers of garlic, followed by slices of brie.
Drape the pastry, jam side down, over the whole lot. Crimp the edges with a teaspoon, brush with egg wash and score a diamond pattern over the top of the pastry with a knife.
Bake for 25 mins until golden brown. Allow it to sit for 5 mins before placing a piece of parchment on top, followed by a platter or a chopping board and flip it upside down.
Cut into squares to serve.