Calçotada-Style Leek Pie with Romesco and Bacon

METHOD

1. Step 1: Make the crust (skip if using store-bought)

   • 150 g all-purpose flour
   • 140 g cold butter, cut into cubes
   • ¼ teaspoon salt
   • 2–4 tablespoons ice-cold water

   In a food processor, pulse the flour and salt to combine. Add the cold butter and pulse until you get bean–size pieces. Add ice water 1 tablespoon at a time, pulsing just until the dough comes together. It should look moist, not wet. Turn the dough onto a lightly floured surface, gather into a ball, and flatten into a disk. Wrap tightly and refrigerate for at least 1 hour and up to 2 days.

2. Step 2: Prep and grill the leeks

   • 4–5 large leeks
   • Olive oil
   • Salt and black pepper
   • Sherry vinegar or lemon (optional)

   Trim the leeks, halve lengthwise, and wash well. Toss with olive oil, salt, and pepper. Heat a grill pan over medium-high. Place leeks cut-side down and don’t move them for 3–4 minutes, until charred. Flip, reduce heat to medium-low, cover loosely, and cook until very soft, 6–10 minutes, turning once. Off heat, finish with a few drops of vinegar or lemon if using. Let cool slightly, then cut into large pieces.

3. Step 3: Make the romesco

   • 1 large red bell pepper
   • 1 small ripe tomato
   • 1 garlic clove (unpeeled)
   • 30 g toasted almonds or hazelnuts
   • 1 slice toasted bread (or 2 tablespoons breadcrumbs)
   • 1 teaspoon smoked paprika
   • 1–2 tablespoons sherry vinegar or red wine vinegar
   • Olive oil
   • Salt

   Heat the oven to 200°C. Roast the bell pepper, tomato, and garlic (in its skin) until soft and blistered. Peel the pepper, squeeze out the garlic, then blend with the tomato, nuts, bread (or breadcrumbs), paprika, vinegar, and salt. Stream in olive oil until thick but spoonable. Adjust salt and acid to taste.

4. Step 4: Make the bacon custard

   • 30–50 g mild bacon or pancetta, very finely diced
   • 2 large eggs
   • 150 ml cream
   • 40 g grated aged sheep’s cheese or Parmesan
   • 1–2 teaspoons rendered bacon fat
   • Black pepper
   • Chili flakes or lemon zest (optional)

   Place the diced bacon in a cold pan over low heat. Render slowly until just opaque, without browning. Drain and reserve 1–2 teaspoons of fat. Whisk together eggs, cream, cheese, reserved bacon fat, black pepper, and optional chili flakes or zest. Fold in the bacon.

5. Step 5: Blind-bake the crust

   Heat the oven to 180°C. Line the crust with parchment and weights and bake 12 minutes. Remove weights and bake 5 minutes more, until lightly golden.

6. Step 6: Assemble

   Spread a thin layer of romesco over the crust. Arrange the leeks evenly. Pour the custard over. Dot the top with a few teaspoons of romesco (don’t swirl).

7. Step 7: Bake

   Bake at 180°C until the center is just set and the edges are lightly browned, 30–35 minutes. Rest 10 minutes before slicing.