Lightly grease a 24 x 7cm (9. x 3in), 3cm (1.in) deep tart tin, or a tin

of similar dimensions.

To make the pastry, place the flour, salt and chopped walnuts in a

bowl and rub in the chilled butter until the mixture resembles fine

breadcrumbs. Stir in the egg yolk, then gradually add enough of the

chilled water until the mixture comes together to form a firm

dough – add the water a little at a time, to prevent the mixture

from becoming too sticky.

Roll the dough out on a floured surface and line the tin (see page 18).

Chill in the refrigerator for 30 minutes.

Meanwhile, preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6.

Once chilled, prick the pastry all over with a fork, cover with a sheet

of greaseproof paper and fill the tin with baking beans. Blind bake for

minutes, then remove the paper and beans and bake for a further

minutes, or until the pastry begins to turn golden.

Arrange the figs in circles, to cover the base of the tart tin. Put into the

oven and cook for 10–12 minutes, or until they begin to soften. Heat

the oil in a frying pan and lightly fry the lardons until they just begin

to colour. Remove from the heat and set aside.

Place the mascarpone in a medium-sized bowl and stir to soften, then

add the beaten eggs and milk and stir until you have a smooth mixture.

Season with a little salt and pepper and add the chopped thyme.

Scatter the cooked lardons and the crumbled dolcelatte over the top

of the softened figs, then pour over the mascarpone and egg mixture.

Finally, sprinkle over some small sprigs of thyme and bake in the oven

for 20–25 minutes, or until the filling is set and golden.

I like this tart served at room temperature, with some lightly dressed

salad leaves.