Preheat the oven to 450 degrees.

Press the pie crust into the bottom and up the sides of a 7-inch springform pan.  Prick the bottom and sides of the crust with a fork.  This will prevent the crust from becoming misshapen during baking.

Bake for 7-9 minutes.  The crust will not be cooked all the way.  Remove from the oven and allow to cool.

Meanwhile, in a small bowl, mash the goat cheese with the fig jam and lemon zest until soft and well combined.

Use an offset spatula to spread the goat cheese mixture onto the bottom of the pie crust.

Top the goat cheese with slices of fig.  Sprinkle the walnuts and thyme over the figs and then drizzle the honey over the top of the tart.

Season the top of the tart with a sprinkle of sea salt.

Bake in the preheated oven for 7-9 minutes or until the top of the tart is just beginning to become golden around the edges of the figs and nuts.

Remove the tart from the oven and allow to cool for 10-15 minutes.

Drizzle the balsamic vinegar reduction over the tart.  Be sure to drizzle very lightly so that every bite of the tart gets a bit of the vinegar.

Slice and eat warm or at room temperature.