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1
Preheat the oven to 190oC.
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2
Roll out the pastry, either into a square or round (or an irregular free-form shape is fine).
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3
It shouldn't be any thicker than a 10 pence piece.
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4
Put the pastry onto a floured baking sheet and prick it all over with a fork.
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5
Then put into the oven for 20 minutes.
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6
Remove from the oven and, if the centre has risen, gently flatten it.
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7
Turn the heat up to 200oC.
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8
Meanwhile make the topping.
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9
Heat the oil in a saucepan and add the onions.
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10
Make sure they get coated with all the fat, add 2 tbsp water, season and cover the pan.
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11
Turn the heat down very low and let the onions sweat for about 20 minutes.
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12
You need to check every so often to make sure they're not catching and burning at the bottom.
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13
You may need to add a splash more water.
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14
The onions should be completely soft.
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15
Stir in the rosemary.
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16
If the mixture is very moist - almost wet - turn the heat up to drive off the excess.
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17
You don't want too wet a mix to go on top of the tart.
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18
Top the pastry with the onions, leaving a rim of about 4 cm round the edge, then add the beetroot wedges, then the crumbled cheese.
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19
Season with salt and freshly ground pepper and drizzle with extra virgin olive oil.
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20
Put this back into the oven and cook for 10-15 minutes, scattering the hazelnuts over the top 3 minutes before the end of cooking time (they just need to get toasted).
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21
The cheese should be golden in patches and the pastry should be cooked but not too dark in colour.
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22
Serve immediately.
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23
If you like you can add sprigs of watercress or leaves of rocket once the tart is cooked - just strew them over the top and serve.
