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Preheat oven to 180C.
If using baklava pastry, double up the sheets. If filo is thicker, use one sheet.
Get a tart dish or round cake tin and add olive oil to the bottom.
Mix the olive oil with crushed garlic, oregano, salt, and pepper.
Fan fold each sheet or 2 sheets, twist the first into a rose shape and spread the others around the rose starting where the last one finished. Cover unused pastry with a tea towel to prevent drying.
Brush the olive oil mixture all over the pastry and in the sides to fully coat. Bake for 13-15 minutes until golden.
Grate the cheese and mix the custard ingredients (egg, milk, salt, pepper, crushed garlic) together.
Sprinkle the cheese over the partially baked pastry and pour the custard mix over. Top with fresh rosemary.
Bake for another 30-35 minutes on middle to low shelf.
Cool for 5-10 minutes before serving.