Gradually dissolve the yeast in approximately 230 ml of water.
Add ½ teaspoon salt and 1 tablespoon olive oil and knead in 400g wholemeal spelt flour until the dough is smooth and elastic. The dough should not be too soft.
Cover and leave to rise for 30 minutes.
In the meantime, wash 400g of cocktail tomatoes and cut into quarters or eighths, depending on their size.
Finely dice or coarsley grate 125g mozzarella.
Mix 2 tablespoons of pesto with the mozzarella and tomatoes and season with salt.
Knead the risen dough again, divide into 32 pieces and roll or press into small round pastry cases.
Place 1 teaspoon of filling in the centre, lift up the edges and press them over the filling so that the base remains thick.
There will be some filling left over, which we will used later.
Grease a quiche or soufflé tin with 2 tablespoons of olive oil. Place the Buchteln in the tin, pressed side down, next to each other, leave to rise for a further 10 minutes and bake in a preheated oven at 210°C (top and bottom heat) for 15 minutes.
Sprinkle with 30 g grated Parmesan and the remaining filling and bake for a further 5 minutes.
