Make the crust: In the bowl of a stand mixer, combine flour, cornmeal, salt, oil, and milk and mix on low speed until a rough ball forms. Using your hands, bring the dough together, it should be soft and malleable.Spray a push bottom tart pan with cooking spray. Push the dough into the pan, ensuring there are no holes or tears. Place on a sheet tray and cover. Freeze for at least 1 hour.Make the filling: Preheat oven to 350 degrees and place sheet tray in the oven.In the bowl of a stand mixer, combine butter with sugar, cornmeal, sea salt, and vanilla extract on medium-low speed until well incorporated.Turn the speed to low and stir in the honey. Once combined, beat in the eggs on medium-high speed until the batter turns slightly lighter in color, about 3 minutes. Return speed to low and add in the cream and vinegar, and mix until incorporated.Pour filling into frozen pie shell and place on sheet in the oven. Bake for 50 minute, rotating halfway through, until the top is bronze and slightly jiggly. Allow to cool, then sprinkle with sea salt flakes.