Place the flours, butter and cheese in a food processor, process until mixture resembles breadcrumbs. Add water 1 tablespoon at a time until pastry is combined. Turn pastry onto a lightly floured surface and gently knead. Cover with plastic wrap and refrigerate while making tapenade.
Place olives, Leggo’s Tomato Paste and oil in a food processor and process until smooth.
Roll pastry out to a rectangle 35cm x 25cm and place on an oiled baking tray.
Spread tapenade evenly over pastry to within 5cm of the edges. Sprinkle with half the basil and all the tomato halves. Roll edge of pastry in to meet tapenade and brush around edge with milk.
Bake in a preheated oven at 200°C for 25 minutes or until golden. Remove from oven, dot with bocconcini cheese and rest for 5 minutes. Sprinkle with remaining basil and serve.