Øland wheat swirls with tomato and cheese

Cut the tomatoes into smaller pieces and finely chop the garlic and rosemary leaves. Place everything in a food processor or blender and blend briefly until you have a coarse sauce.

Place the dough on a lightly floured work surface and press it into a rectangle measuring about 40 × 20 cm. Spread the tomato sauce over the dough, leaving a 1 cm border along the top edge. Reserve a little of the cheese for topping later, then sprinkle the remaining cheese evenly over the tomato sauce. Roll up the dough like a Swiss roll, making sure the edge without tomato sauce ends up on the outside. Cut the roll into swirls about 2 to 3 cm thick. Tuck the loose edge of dough underneath each swirl to prevent them from unrolling during baking. Place the swirls in paper baking moulds or greased pastry rings, then sprinkle with the remaining cheese and a little fresh rosemary.

Leave the swirls to rise in the refrigerator for 6 to 10 hours, or overnight.

Remove the swirls from the refrigerator about 1 hour before baking to allow them to come to room temperature. Place them on a baking tray and bake at 200°C for about 20 minutes.

Once cooled slightly, lift the swirls out of the moulds and enjoy.