Preheat your oven to 425°F (220°C). Place the brie cheese in the center of a parchment-lined baking sheet. Lightly scrape off some of the rind from the top of the brie. Sprinkle half of the rosemary and thyme over the brie, then spread the lemon curd on top. Finish by sprinkling the remaining herbs over the lemon curd.

Fold the corners of the puff pastry over the brie to enclose it. Brush the top of the pastry with the egg wash.

Bake for about 25 minutes, or until the pastry is a deep golden brown. Allow the brie to cool for 2-3 minutes before serving.

Garnish with additional fresh thyme if desired. Serve with your favorite baguette or crackers.