Phyllo

1. Preheat oven to 350F.
2. If your Phyllo is thin, use 2 pieces at a time, if yours is a bit thicker, than just 1 piece at a time. Cover unused Phyllo with the tea towel so it doesn't dry out while you are working with the layers.
3. Add a dash olive oil to the bottom of your tart pan and spread around.
4. In a bowl, and the remaining oil, the 4 cloves of garlic, herbs, salt and pepper. Mix well and set aside.
5. Lay a layer of Phyllo out, and fan fold it (gathering it so that it looks like swag of ribbon). Take on end and curve it into itself, to create a roll (think cinnamon bun). Place that in the center.
6. For the next few layers of Phyllo, do the fan fold, and then continue to wrap around the center piece until the pan is full of Phyllo.
7. Once the pan is full of Phyllo, brush the garlic oilve oil mixture over the Phyllo.

Place in the oven for 13-15 minutes, or until golden brown.

1. Custard
2. Grate your cheese.
3. In a large bowl, combine the milk, eggs, and 2 crushed garlic cloves.
4. Once the Phyllo has turned golden brown, top the Phyllo with the cheese, and then pour the custard mix over that. Top with fresh rosemary
5. Put back into the oven, and cook for an additional 30-35 minutes.
6. Cool for 5-10 minutes before serving, or allowed to fully cool down to serve cool.