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Line a sieve or small colander with three layers of 100%-cotton cheesecloth or a clean paper coffee filter; place over a bowl. (Or use a yogurt strainer.) Spoon yogurt into sieve, colander or yogurt strainer. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Discard liquid. Transfer yogurt cheese to a small bowl. Stir in honey and vanilla. Cover and chill until needed.
Preheat oven to 375ºF. Lightly coat two 4x2-inch rectangular tart pans with cooking spray; set aside.
Combine flour, oats, brown sugar and ground flaxseeds (or wheat germ) in a medium bowl. Stir in oil and milk. Stir just until mixture comes together. Press mixture evenly into prepared pans. Bake for 12 to 14 minutes or until lightly browned. Cool in pans on a wire rack.
Carefully remove crusts from tart pans. Spread yogurt mixture evenly over crusts. Arrange fruit on top of filling. If desired, drizzle with additional honey and sprinkle with fresh thyme. Serve immediately or cover and chill for up to 2 hours before serving.