Fennel, cherry tomato and crumble gratin

Ok, I know I'm putting too many Ottolenghi recipes in here, but this London restaurant and their cookbooks have AWESOME vegetable recipes. Here is one of my favorites:
Fennel, cherry tomato and crumble gratin (serves 6-8)
2 ¼ lb fennel bulbs
3 tbsp olive oil
1 tbsp thyme leaves, plus a few whole sprigs
3 cloves garlic, crushed
1 tbsp coarse sea salt
1 tsp freshly ground black pepper
Scant 1 c. heavy cream
1/3 recipe crumble (see below)
3 ½ oz Parmesan cheese, freshly grated
10 ½ oz cherry tomatoes, on the vine
1 tsp flat leafed parsley

Preheat the oven to 400 degrees. Trim off the fennel stalks and cut each bulb in half lengthwise. Cut each half into slices 2/3 inch thick. Place in a large bowl with the olive oil, thyme leaves, garlic, salt and pepper and toss together. Transfer to an oven proof dish and pour the cream over the fennel. Mix the crumble with the grated Parmesan and scatter evenly on top.

Cover the dish with foil and bake for 45 min. Remove the foil and arrange the tomatoes on top. You can leave some on the vine and scatter some loose. Scatter a few thyme sprigs on top. Return to the oven and bake for another 15 min. By now the fennel should feel soft when poked with a knife and the gratin should have a nice golden color. Remove from the oven and allow to rest for a few minutes. Sprinkle the chopped parsley over and serve hot or warm.

Crumble: 2 ½ c all purpose flour, ½ c superfine sugar, ¾ c plus 1 tbsp cold unsalted butter, cut into cubes. Mix with hands or pastry blender until uniform crumb consistency.