In a food processor pulse whole wheat flour, all-purpose flour, sugar, and fine sea salt until just blended.

Add the butter pieces, a few at a time, pulsing until butter is broken down into pieces the size of small peas.

In a small bowl stir together the cold water and the honey. Slowly stream water mixture through feed tube and continue to pulse until dough just begins to stick together in places.

Transfer the dough and all crumbly pieces from processor to a piece of parchment. Using your hands, gather the dough and press the dry pieces together, forming them into a mound.

Flatten into a thick disk, wrap in plastic, and chill at least 30 minutes or until easy to handle. Before rolling out dough, let stand at room temperature 15 minutes or until pliable.

Preheat oven to 375°F.

Flour a rolling pin and, on a piece of parchment or floured board, roll out the dough. Do your best to form rectangle measuring approximately 11- x 15-inches.. Transfer the rolled-dough to a 12-x8.5-inch tart pan or rimmed baking sheet. Center it in the middle of the pan letting the excess dough hang over the edge.

Gently lift the sides of dough and press the dough into the bottom crease of the pan, working your way around so there are no gaps between the dough and the pan. Fold edge of dough underneath itself, gently pinching to seal dough. The edge of the dough should stand flush with the edge of the pan. Chill for 10 to 15 minutes.

Cover the chilled dough with a piece of parchment and fill with dry beans or pie weights. Bake for 20 minutes or until edges are set and golden. Remove the parchment paper along with the dry beans. Bake for an additional 5 to 10 minutes until the dough dries out.

While crust cools, combine chopped parsley, shallot, black pepper, cream cheese, and goat cheese, stirring until smooth.

Spread evenly over the bottom of the cooled crust. Arrange vegetables evenly over the cheese mixture; top with parsley leaves.

Remove the tart from the pan; drizzle with balsamic glaze.