This was inspired by last month’s Charcutepalooza challenge, in which Mrs. Wheelbarrow and The Yummy Mummy encouraged folks to make their own bacon and pancetta. The fennel and onions are cooked separately, as they may have different cooking times, and so the fennel can be seasoned independently from the onions (the fennel is also nice prepared on its own, and served as a side dish). I made smaller free-form tarts, but if you like, the crust can easily be pressed into a tart pan with a removable bottom.

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