Preheat oven according to piecrust package directions. Let piecrust stand according to package directions. Unroll piecrust into a 10-inch tart pan. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan; trim edge. Bake according to package directions. Cool on a wire rack. Set oven temperature to 400 degrees F.
Coat a medium skillet with cooking spray; heat skillet over medium-high heat. Add white onion and fennel to hot skillet; cook for 5 minutes, stirring occasionally. Add garlic; cook and stir for 1 minute more. Stir in chopped tomatoes, oregano, salt, and black pepper. Cook over medium heat about 10 minutes or until most of the liquid is evaporated. Remove from heat. Stir in dried tomatoes and the 1 tablespoon vinegar; cool.
In a medium bowl combine egg and cream cheese until smooth. Stir in Jarlsberg cheese, green onions, and crushed red pepper. Reserve 1 tablespoon of the Parmesan cheese. Stir the remaining Parmesan cheese into cream cheese mixture.
To assemble tart, spread cooked tomato mixture in the bottom of the baked tart shell; sprinkle with flour. Spread cheese mixture over tomato mixture to within 1/4 inch of the edges. Top with sliced tomatoes and the reserved 1 tablespoon Parmesan cheese.
Bake about 20 minutes or until golden. Cool on a wire rack for 10 minutes. Top with fresh oregano sprigs or leaves. To serve, cut tart into wedges.