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Preheat oven to 355F / 180C
If you're using baklava pastry like me you'll double up the sheets if your filo is a little thicker you'll use one sheet.
Get a tart dish or round cake tin and add olive oil to the bottom.
Mix your olive oil with crushed garlic, oregano salt & pepper.
Fan fold each sheet or 2 sheets as shown in the reel, twist the first into a rose shape and spread the others around the rose starting where the last one finished. TIP, cover your pastry you haven't used yet with a tea towel while you're doing this so it doesn't dry out.
Once you've filled out your tart case brush the olive oil mixture all over and in the sides so it's fully coated. Bake for 13-15 min till golden coloured
While it's in the oven grate your cheese and mix the custard ingredients together. Sprinkle the cheese over the park cooked pastry and then pour the custard mix over, top with fresh rosemary and bake for another 30-35 minutes on middle to low shelf.
Cool for 5-10 min
Enjoy hot or cold!