In a large bowl, whisk together the whole wheat pastry flour, salt, and dried thyme. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add ice cold water one tablespoon at a time, mixing gently with a fork after each addition, until the dough just comes together and holds when pinched. Do not overwork the dough.

Turn the dough out onto a lightly floured surface, shape into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 3 days).

Preheat your outdoor grill or cast iron grill pan over high heat until very hot. Brush all vegetable slices generously on both sides with olive oil and season with salt and pepper.

Grill vegetables in batches, without crowding, for 2-3 minutes per side until tender and beautiful grill marks appear. Eggplant and bell peppers may need an extra minute per side. Transfer grilled vegetables to a plate and let cool slightly.

Once cool enough to handle, cut the grilled bell pepper into strips and roughly chop any very large pieces of eggplant into bite-sized portions. Set all vegetables aside.

Preheat your oven to 400°F (200°C). Remove the chilled dough from the refrigerator and let it sit for 5 minutes. On a lightly floured surface, roll the dough out into a 12-inch circle (or rectangle to fit a 9x11-inch tart pan with a removable bottom).

Carefully transfer the rolled dough to your tart pan, pressing it gently into the corners and up the sides. Trim any excess overhang. Prick the base all over with a fork.

Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, then carefully remove the parchment and weights and bake for another 5 minutes until the crust is just starting to turn golden. Remove from oven.

Reduce oven temperature to 375°F (190°C). In a small bowl, stir the minced garlic into the tablespoon of olive oil. Brush this garlic oil evenly over the bottom of the warm blind-baked crust.

Scatter half of the crumbled goat cheese evenly over the crust base. Arrange the grilled vegetables over the cheese in an overlapping, slightly layered pattern. Try to vary the colors for a beautiful presentation.

Scatter the remaining goat cheese over the top of the vegetables. Sprinkle with fresh thyme leaves and a pinch of black pepper.

Bake the assembled tart at 375°F for 20-25 minutes until the crust is deep golden brown and the goat cheese is softened and lightly golden in spots.

Remove from the oven and allow to rest for at least 10 minutes before slicing. Drizzle with balsamic glaze if desired, top with fresh basil leaves, and serve warm or at room temperature.