Clover Fresh milk Galette with feta and tomatoes 

 
For the
hot milk pastry
 

2 cups self-rising flour

½ cups Clover Fresh milk

125g Clover butter 
 
For the
filling 

200g
Clover feta
300g mixed
baby tomatoes
1 big
handful kalamata olives
1 bunch
fresh basil, ton
1 bunch
fresh flat leaf parsley, roughly chopped
Extra
Virgin olive oil
Salt to
taste
Freshly
ground black pepper to taste
 
To make the dough, heat the Clover butter and milk until heated through and butter is
melted. Add to the flour and mix until the dough forms into a ball. Knead on a
floured surface for a few minutes then place onto a baking tray and allow to
rest. 
 
After the pastry has rested for a few minutes, roll out into a circle on a floured
surface then place onto a greased and baking paper lined baking tray. Place all
the filling ingredients in the middle and fold the edges of the pastry over to
enclose the ingredients. 

Brush the edges with beaten egg and bake for 30-40 minutes until the pastry is cooked
through. Garnish with fresh herbs and a drizzle of olive oil