Preheat oven to 185°C. Lightly spray a 23cm fluted tart tin with oil or brush with butter.
In a food processor combine the flour, chia and salt and pulse until well blended. Add butter and pulse until mixture resembles fine breadcrumbs.
Add enough cold water to get the mixture to come together and start to form a ball. Transfer to a lightly floured bench and roll into a log then chill in fridge for at least 20 minutes.
Meanwhile make the filling. Heat the olive oil in a medium-large frying pan and sauté onion and caraway seeds for about 10 minutes or until golden and tender. Add paprika and corn, toss together then remove from heat.
In a bowl, whisk eggs and cream together, then stir in crumbled feta. Season with sea salt and cracked pepper.
Roll out chilled pastry fairly thinly, line tin and trim off excess. Spread corn mix over base and pour in egg mixture.
Bake for 30-40 minutes or until pastry is cooked and filling has set in the centre. Let cool for 5 minutes before cutting.
Serve with a garnish of summer greens, edible petals and toasted seeds.