Buchteln filled with tomato and mozzarella

Per portion


60 mins




400 calories


  • 10g fresh yeast
  • About 230 ml water
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 400g wholemeal spelt flour
  • 400g cocktail tomatoes
  • 125g mozzarella
  • 2 tablespoons pesto (red or green)
  • Salt
  • 2 tablespoons olive oil for greasing
  • 30g Parmesan, grated


Recipe from Edith Gätjen


  • 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.