Gluten free fig tart

Ingredients for the pastry dough (makes 24cm.round pie):
110 grams (3,9 oz) rice flour
20 grams (0,70 oz) buckwheat flour
20 grams (0,70 oz) soy flour
½ tea spoon salt
90 grams (3,20 oz) soft butter (unsalted)
1 medium egg
2 table spoon cold water
For the filling:
Figs
Balsamic reduction
3 medium eggs
200 ml. cooking cream
Salt & pepper
Fresh thyme
200 grams (7 oz) goat cheese

Preheat your oven to 180C (350 F) and grease a 24 cm. pie dish.
To make the dough:
Combine all types of flour and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your hands and fingers (or in a food processor if you prefer) until the mixture resembles breadcrumbs. Add the egg and knead until the dough comes together. If dough is too dry and doesn’t come together add one or two table spoons of water, one by one, until dough is wet enough to form a ball, but not too sticky. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes.
In the meantime prepare the filling: Heat a little bit of flavorless oil in a large skillet. Cut figs in half, brush with a little bit of balsamic reduction and cook, cut side down until crispy. Set aside.
Take pastry out of the fridge and roll on a floured wooden board or on your counter. Gently fit in the rolled pastry in the greased pie dish, cover bottom and sides of the dish by pressing with your fingers and palms.
In a large bowl, beat lightly the eggs, add cream and season with salt, pepper and fresh thyme. Pour the egg-cream mixture over the pastry. Sprinkle the goat cheese on top and then arrange the figs on top of the cheese.
Bake for about 30 minutes then let cool for a bit before slicing it.