Heat oven to 200C/180C fan/gas 6.
Roll out the pastry and use to line a deep
20 x 30cm loose-bottomed tart tin or
23cm round tin. Prick the base and line
with greaseproof paper and baking
beans. Sit the tin on a baking sheet and
bake for 15 mins, then remove beans
and parchment and return to the oven
for a further 5-10 mins until pale golden.
Lower the oven to 180C/160C fan/gas 4.
Meanwhile, trim the cabbage and
separate the leaves. Cook in a pan of
lightly salted boiling water for 4-5 mins,
until tender. Cool and drain well then
squeeze out any excess water. Pat
dry with kitchen paper.
Arrange the cabbage leaves and
pancetta slices in the tart case. Beat
together the milk, cream and eggs until
well blended. Stir in the Parmesan and
some freshly ground black pepper then
pour into the tart case. Bake for 25 mins
until just set.
Leave to sit in the tin for 10 mins then
carefully lift out, cut into slices and serve
while still warm.