Preparation

• Put the tomatoes in a colander in the sink or over a bowl, and toss with 1-1/2 tsp. salt. Let drain for at least 45 minutes to release excess juice. Heat the oil in a 12-inch skillet over medium heat. Add the leeks, 1/4 tsp. salt, and 1/4 tsp. pepper; spread in an even layer, reduce the heat to low, and cook, covered, without stirring until the leeks begin to soften, about 5 minutes. Uncover and cook, stirring occasionally, until very tender, 10 to 15 minutes more. Transfer to a plate and let cool completely.
• Meanwhile, position a rack in the center of the oven and heat the oven to 400°F. Let the dough sit at room temperature until pliable, 10 to 15 minutes.
• In a small bowl, whisk the egg and cream.
• 将面团在2张轻度面粉的羊皮纸之间滚动成14英寸的圆圈，偶尔从面团中放松羊皮纸，并在粘附时加入更多面粉。将羊皮纸转移到烤盘上；取出并丢弃羊皮纸的顶部。
• Leaving a 2-inch border, sprinkle half of the cheese, half of the leeks, half of the tomatoes, 1 tsp. of the marjoram, 1/4 tsp. of the pepper, and a generous pinch flaky sea salt over the dough. Repeat with remaining ingredients.
• 将面团的边缘折叠起来并在馅料上方。如果面团粘在羊皮纸上，请将其冷藏5至10分钟，然后继续折叠。用鸡蛋洗净折叠面团。烘烤，将烤盘旋转一半，直到地壳为金黄色，40至50分钟。在架子上冷却10至15分钟。在温暖或室温下服务。