Beetroot, goat's cheese and hazelnut tart recipe

Ingredients

• 500 g Puff pastry
• 3 Large red onions, very finely sliced
• 4 tbsp Olive oil
• 1 1 sprig of rosermary, leaves chopped
• 1 pinch Salt and pepper
• 350 g Cooked beetroot, cut into quaters
• 250 g Goat's cheese, broken into chunks
• 2 tbsp Hazelnuts, very roughly chopped
• 1 Virgin olive oil for drizzling