100g essential Waitrose English Goats’ Cheese, roughly torn
Few rosemary sprigs, roughly chopped
1 British Blacktail Free Range Egg, beaten, to glaze
1 tbsp red wine vinegar
160g beetroot salad, to serve
Preheat the oven to 220˚C, gas mark 7. Toss the butternut squash with 1 tbsp oil on a large baking tray, season and roast for 15 minutes or until softened and turning golden. Add the nuts to the tray for the last few minutes of cooking time. Remove the nuts and roughly chop. Allow to cool a little.
Roll the pastry onto a flat baking tray, scoring a 1cm border. Prick inside the border all over with a fork, right down to the base of the tray. Spread the redcurrant jelly or chutney up to the scored border, then top higgledy-piggledy with the cheese, roasted squash, ½ the chopped nuts, and the rosemary. Brush the border with the beaten egg. Drizzle a dash of oil over the tart, season, then bake for 25 minutes, until very crisp and bubbling. Allow to cool for few minutes.
For the salad, whisk the red wine vinegar and the remaining 1 tbsp oil; season. Toss the remaining nuts with the salad and dressing, and serve with the tart.
This tart can be made ahead; assemble it on the baking tray, cover and chill for up to 24 hours. You might need to add 1-2 minutes more cooking time to allow for the cold tray.