GOATS' CHEESE BUTTERNUT & ROSEMARY TART

385g pack butternut squash wedges (or prepare your own) • 2 tbsp olive oil, plus a drizzle • 50g Duchy Organic Hazelnuts • 1 frozen Cooks’ Ingredients Puff Pastry Sheet (from 2 x 215g pack) • 1 tbsp redcurrant jelly or tomato chutney • 100g Président Goats Cheese Cubes • Few sprigs rosemary, roughly chopped • 1 British Blacktail Free Range Egg, beaten, to glaze • 1 tbsp red wine vinegar • 160g bag beetroot salad, to serve