Dissolve the yeast in warm milk.
Put the flour in a bowl and create a well.
Add the whole egg and the egg yolk.
Mix in the melted butter, dissolved yeast, and salt.
Mix with your fingers until a homogeneous dough forms.
Let the dough rest for 2 hours in a warm, draft-free place.

Butter a 9-inch (23 cm) tart mold.
On a floured surface, roll out the dough into a 10-inch (25 cm) disk, so that it fits the tart mold without overflowing.

Preheat the oven to 350°F (180°C).
Cut the cheese into thin slices and place them on the bottom of the tart.
Cover with 35% cream and sprinkle with small pieces of butter.

Bake for 35 minutes.
Serve immediately with a green salad.