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Cut the cabbage into 3cm thick slices across the width - take these from the centre of the cabbage to avoid the pointy and stem ends
Mix together the garlic, olive oil, honey, rosemary, salt and pepper
Place the cabbage on baking paper lined metal baking sheet. Brush them all over with the olive oil mixture
Preheat oven to 185°C and bake the cabbage for 10 minutes
Remove the cabbage from the oven and drizzle the vinegar over each slice. Finely grate a chestnut over each cabbage and with a round of pastry, cut slightly larger than the circumference of the cabbage. Prick the pastry all over and return to the oven for 15-20 minutes or until the pastry is evenly golden
Turn the tarts over and grate more chestnut on top to serve