THE SWEETNESS OF fennel and tomatoes is nicely balanced by the tang of Parmesan. This is an elegant yet simple tart that can be served as a main course or as a starter for a more formal meal.

SERVES 4 TO 6

INGREDIENTS

• 18 ripe plum tomatoes, halved and cored
• 4 garlic cloves, sliced
• 4 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 2 fennel bulbs, cut into matchsticks and stalks discarded
• Homemade or store-bought pastry for one 9-or 10-inch pie
• 1 cup freshly grated Parmesan cheese
• 3 tablespoons finely chopped fresh parsley leaves
• ¼ cup fine dry bread crumbs

INSTRUCTIONS

1. Preheat the oven to 400°F. Lightly oil two 9 × 13-inch baking dishes.
2. Arrange the tomato halves cut side down in a single layer in one of the baking dishes.
3. Roast for 30 minutes, until the tomatoes are beginning to brown. Remove from the oven but leave the oven on. Lift the skins off the tomatoes and discard; they should separate easily from the flesh. Add the garlic and drizzle 2 tablespoons of the oil over the tomatoes. Season with salt and pepper to taste.
4. Meanwhile, arrange the fennel in a shallow layer in the second baking dish. Drizzle with the remaining 2 tablespoons oil, season with salt and pepper to taste, and toss to coat.
5. Place the baking dishes side by side in the oven. Roast for about 30 minutes, until the fennel is tender and lightly browned, stirring occasionally for even cooking. (If the baking dishes do not fit side by side, place one on the middle rack and the other on the bottom rack and rotate them once or twice during the roasting process.)
6. When the tomatoes and fennel are done, remove from the oven and reduce the temperature to 375°F.
7. Fit the pastry into a 9-or 10-inch quiche dish or pie plate. Trim and crimp the edge. Sprinkle ½ cup of the Parmesan over the crust. Cover the Parmesan with the tomatoes and garlic and sprinkle with the parsley. Cover the tomatoes with the fennel.
8. In a small bowl, combine the remaining ½ cup Parmesan and the bread crumbs. Taste and add salt and pepper, if needed. Sprinkle over the top of the tart.
9. Bake for about 30 minutes, until the crust and topping are golden.
10. Let the tart rest for at least 10 minutes.
11. Cut into wedges and serve warm or at room temperature.