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Preheat your oven to 400 °F. Using a 2-inch cookie cutter, cut out at least 40 pieces of puff pastry dough. Arrange them on baking sheets lined with parchment paper.
Use a fork to gently poke holes in the center of each pastry piece. This keeps the centers from puffing up too much as they bake, creating a nice little well for the toppings.
Bake the pastry rounds for 8–10 minutes, until they're puffed and golden brown. As they bake, slice each strawberry into 4–5 thin slices. Scrape off the rind from the brie and cut it into thin rectangles, about the size of your pastry rounds. Pull the tiny thyme leaves off their stems.
Once the puff pastry is golden, pull the sheets from the oven. Let the centers settle a bit; if they're still too puffy, gently poke them down with a fork to create a slight indentation. Now, layer a slice of brie over each pastry, followed by a strawberry slice, a few thyme leaves, and a tiny sprinkle of salt.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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