Beetroot, chicory and blue cheese tart recipe | Sainsbury`s Magazine

Ingredients

• 1 x 375g pack ready rolled puff pastry
• 2 tbsp extra-virgin olive oil, plus a little to drizzle
• 2 tbsp maple syrup
• 1 tbsp sherry vinegar
• 1½ tbsp chopped thyme
• 2 x 250g packs chicory, quartered lengthways (choose long thin heads if possible)
• 2 medium cooked beetroot, drained
• 100g Saint Agur blue cheese or vegetarian alternative, cubed
• 20g walnut pieces