Directions
- 1Prepare the filo pastry by fan-folding and twisting it into a rose shape. Arrange the pastry in a tart dish.
- 2Brush the pastry with a mixture of olive oil, crushed garlic, salt and pepper.
- 3Bake for 13-15 minutes at 180°C until golden brown.
- 4While the pastry is baking, grate the cheese and prepare the custard by mixing the egg, milk, salt, pepper, and crushed garlic.
- 5Sprinkle the grated cheese over the partially baked pastry.
- 6Pour the custard mixture over the cheese.
- 7Top with fresh rosemary and bake for another 30-35 minutes on a middle to low shelf.
- 8Cool for 5-10 minutes before serving.
Ingredients
- 1 pack filo pastry
- 0.25 cup olive oil
- 4 garlic cloves
- 1 tsp dried herbs (oregano)
- 1 pinch salt
- 1 pinch black pepper
- 190 g Jarlsberg cheese
- 1 sprig fresh rosemary
- 1 egg
- 150 ml full fat milk
- 1 to taste salt
- 1 to taste black pepper
- 2 crushed garlic cloves
Equipment
oventart dish or round cake tintea towel
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