💜This is a perfect recipe for Galentine’s Day with your friends. I found it from @mumsfoodies. I added other ingredients to satisfy my taste, so feel free to include your favorite ones. If you’ve never worked with phyllo dough before, don’t worry—it’s easier than it looks!

✨Tips- Be sure to defrost your phyllo in the fridge the night before. Keep a damp kitchen towel handy to cover the sheets when you’re not using them; this helps prevent them from drying out and cracking. And if it cracks, don’t worry about it; nothing is perfect.

💜Ingredients
Phyllo Dough
1/4 cup Extra virgin Olive Oil
3 minced garlic cloves
1 tsp dry herbs. I used Italian seasoning
salt+pepper to taste
1/2 pound grated Swiss cheese
1/4 pound grated gruyere
2-3 eggs (depending on their size)
1 cup full-fat milk or heavy cream
Fresh rosemary

💜Directions
Preheat the oven to 350. Add EVOO to the bottom of a baking dish. Mix 1/4 cup of EVOO with garlic and dried herbs. Fold the first phyllo sheet into a rose and fold each sheet around it. Brush all the EVOO oil mix on top and the sides until fully coated. Bake for 13-15 minutes, until golden.
Prepare the custard by mixing the eggs and milk and seasoning with salt and pepper. When the phyllo tart is ready, sprinkle the cheese and pour the custard over it. Top with fresh rosemary and bake for 30-35 minutes on the middle to low shelf.
Enjoy!🥂💫