Spiced tarte flambée with smoked salmon and feta

1 portion (50 gr or 3 tbsp) Kooray spice ‘n easy organic red Thai curry, 1 puff pastry sheet, 2 shallots, 50 gr feta (optional vegan), 50 gr smoked salmon (optional), 1 tbsp sesame seeds, 1 handful of coriander

Preheat the oven to 200 degrees (convection). Mix a portion of Kooray spice ‘n easy with 2 - 3 tbsp of water in a bowl until a marinade is formed. Roll out the puff pastry, peel off the baking paper and place it on a baking tray. Thinly slice the shallots and sprinkle them on the baking paper. Spread the marinade evenly on the puff pastry and cover the shallots on the baking sheet (marinade side down). Gently press the puff pastry sheet down on the baking tray and bake in the oven for about 12 - 15 minutes until golden brown. Using another tray, flip the pizza tarte base, remove the baking paper and top with smoked salmon and feta. Switch the oven to broil/grill (top heat) and bake the pizza tarte for another 3 - 5 minutes at 240 degrees. Finally, finish the spiced pizza tarte off with sesame seeds and coriander. Try it, love it!