1. Heat oven to 350 degrees .
2. In food processor, pulse together flour, butter, cheeses, sage, thyme, garlic salt, nutmeg and cayenne pepper until combined and mixture resembles small peas. Add egg yolk and water. Pulse until ball forms. If mixture dry, add 1 tsp water and pulse until dough comes together. Turn out on floured surface and knead a few times. Divide dough in half.
3. On floured surface, roll out each half of dough to 1/4-inch thickness. Cut into wreath shapes using a 13/4-inch fluted cutter and a 3/4-inch plain cutter for the centers. Flour cutters well to avoid dough sticking to cutters. Place wreaths on ungreased baking sheet. Gather scraps together and, reroll and cut out more wreaths for a total of tk. Brush tops lightly with egg white. Gently press on some thyme leaves and sprinkle with sea salt.
4. Bake at 350 degrees for 17 to 18 minutes or until lightly golden.