Place the plain flour in a large mixing bowl and season generously. Cut the butter into small cubes and work into the flour – either by hand or with a food processor – until the mixture resembles breadcrumbs.
Add the walnuts and bring it all together with 2-3 tablespoons of cold water.
Transfer to a floured surface and roll the pastry into a large circle, around ½cm thick, large enough to line a 23cm loose-bottomed tart tin. Ease it over a rolling pin and cover the tin, gently pressing it in and leaving the excess hanging over.
Don’t worry if it crumbles or rips, just gently patch it up. Prick all over with a fork and chill for 30 minutes.Meanwhile, preheat your oven to 200C/180C fan/gas mark 6.
When the case has had 30 minutes in the fridge, place on to a baking sheet and line the pastry with greaseproof paper. Fill with baking beans or uncooked rice.
Bake for 10 minutes, then carefully remove the paper and beans and bake unfilled for 15-20 minutes, until it looks more golden on the edges and dried out on the base.
While the case is baking, make the filling. Whisk together the milk, double cream and eggs until smooth. Coarsely grate in the hard cheese and crumble in the soft cheese. Whisk in the thyme leaves and season with pepper and a little salt.
Peel and thinly slice the pear, removing the core. If using figs, cut into quarters. When the case is ready, carefully remove the tray from the oven, and evenly spoon over the chutney.
Pour in the cheese mixture and finish by poking in the sliced fruit. Carefully return the tray to the oven and bake for around 30-40 minutes, or until just with a gentle wobble in the centre.
Leave to cool and firm up in the tin for at least 20 minutes, then remove and serve. It can be served warm or cold, with a green or (even better) a bitter-leaf salad.`