Leek Flamiche

Name: Leek Flamiche
Ingredients: chilled pastry dough (enough for a double-crusted tart, divided into 2 discs); all-purpose flour (as needed for rolling); 2 tablespoons unsalted butter; 4–5 leeks (white and light green parts, thinly sliced, about 1 pound after slicing); kosher salt and white pepper; 8 ounces semisoft cow’s‑milk cheese (such as Port Salut, Morbier, or even fontina, grated); 1 large egg (lightly beaten); 1 egg yolk (lightly beaten); ¼ cup half and half (plus more for brushing)

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Ingredients

chilled pastry dough (enough for a double-crusted tart, divided into 2 discs)
all-purpose flour (as needed for rolling)
2 tablespoons unsalted butter
4–5 leeks (white and light green parts, thinly sliced, about 1 pound after slicing)
kosher salt and white pepper
8 ounces semisoft cow’s‑milk cheese (such as Port Salut, Morbier, or even fontina, grated)
1 large egg (lightly beaten)
1 egg yolk (lightly beaten)
¼ cup half and half (plus more for brushing)