Preheat the oven to 180˚C / 350˚F.

Start by preparing the figs. Whisk together olive oil, balsamic vinegar, salt, and pepper in a small bowl. Heat a grill pan and brush all sides of the figs with the oil before placing them in the pan. Grill on each side just until they get some light char, then remove from the pan and set to the side.

Mix all filling ingredients in a bowl and set to the side.

Remove phyllo dough sheets from the fridge and keep covered with a clean damp kitchen towel.

Brush bottom and edges of springform pan with melted butter then carefully place a dough sheet in the pan, lightly press the center and let the edges hang out. Rotate the pan a ¼ turn and roughly brush the next dough sheet with melted butter before placing it in the pan, repeat until you’ve placed all the sheets in the pan.

Spread the filling over the bottom in an even layer then top with the grilled figs. Now push down the edges of the phyllo sheets into the pan so they no longer hang over the edges, creating a border around the filling. Brush the border with remaining butter before placing the pan on the middle rack of the oven. Back for 25-30 minutes or until golden brown.

Prepare caramelized onions. Place butter and olive oil in a pan over medium heat, when the butter has melted, add onions. Stir-fry until onions are coated with oil and butter. When onions have softened slightly, add salt and sugar and spread them out in an even layer. Let cook over medium-low heat and stir every couple of minutes until they are soft, jammy and slightly browned and crispy around edges, that’s when they’re caramelized and it takes around 30 minutes. If the pan gets too dry and they start to burn you can add a little bit of water. When almost done add the balsamic vinegar and cook for another 3-4 minutes.

Remove pie from oven and let cool for 10 minutes before removing edges of the springform pan. Top with caramelized onions, walnuts, thyme, flaky salt, and black pepper before serving.