Preheat oven to 180°C. Roll pastry out until ½cm thick and line a 20–25cm tart tin. Bake blind* for 10 minutes. Mix together the cream, eggs, spring onions, chives, chilli, feta and seasoning. Pour into the tart case and bake for about 20 minutes or until the filling is set and the top is golden. Serve sliced at room temperature with a dollop of aloe pickle.
* To bake blind: This is done to prevent the pastry from absorbing the filling and going soggy. Cover pastry with baking paper and sprinkle with dried beans to prevent the pastry from rising. Bake in a pre-heated 180°C oven for 10 minutes. Remove paper and beans. Allow to cool before filling.