Rub together (or pulse in a food processor) until you have a lump free crumb.
Add 2 tbsp cold water and cut it through with a round knife (or pulse the food processor) until the mixture clumps.
Gather the dough into a ball. If it's warm, wrap and chill in the fridge for 15 minutes.
On a lightly floured work surface, roll out the pastry to a few centimetres wider than the tart tin.
Pick the pastry up with the rolling pin and lift it into the quiche tin, carefully easing into the corners and up the sides.
Trim the pastry so that it's level with the top of the tin.
Prick the base all over with a fork.
Line with baking paper and then fill with baking beans.
Bake for 15 minutes, then remove the paper and baking beans and bake for a further 5 minutes until the base looks dry.
Make the filling
Heat the olive oil over a medium-low heat.
Add the onions and a pinch of salt and pepper. Fry for 10-12 minutes until soft with a touch of colour.
Tip the onions into the base of the pastry case.
Scatter the goats cheese on top.
Put the eggs, cream, parsley and a pinch of salt and pepper in a jug.
Whisk together and pour into the pastry case so it's about 1.5cm (half an inch) from the top.
Top with the halved figs, cut side up.
Carefully add more filling if there's room to do so without risking it overflowing - it's ok if you don't use it all.
Bake for 35-40 minutes until firm. Allow to cool for a few minutes, then once cool enough to handle, carefully release from the tin. Serve warm or cold.