In the summertime, one of my favorite toppings for grilled flatbreads is chopped fresh tomatoes mixed with sérac. Known as ziger in German, sérac has a crumbly texture. Similar to ricotta, but with less fat, sérac is produced when an acid, such as vinegar, is added to whey. The whey is a by-product of the cheese production process in Switzerland, particularly from cooked, pressed cheeses like Gruyère or Emmentaler.

Grilled Flatbreads with Fresh Tomatoes & Sérac

Quantity: Makes 6 flatbreads

INGREDIENTS

Flatbreads:
2 ¼ cup (275 g) all-purpose or bread flour
1 teaspoon (6 g) salt
2 tablespoons (24 g) olive oil
2/3 cup (150 ml) water, lukewarm
10 g fresh yeast, crumbled (or 1 1/2 teaspoons active dry yeast)

Topping:
500 g (1 lb.) fresh cherry tomatoes
200-250 g sérac / ziger (or ricotta)
a small handful of fresh basil, chopped
3 tablespoons olive oil 
1 tablespoon vinegar (white wine, red wine or balsamic)
salt, pepper and piment d’Espelette, to taste

Garnish:
whole basil leaves

INSTRUCTIONS

1. Mix flour and salt in a large bowl. Make a well in the center. Add the olive oil to the center and set aside.

2. Add the yeast to the water. Leave to stand for a few minutes, then stir until completely dissolved. Then pour the mixture into the well in the large bowl. Mix until the dough forms. Knead by hand for 10 minutes on a lightly floured surface, or with an electric mixer fitted with a dough hook, until smooth and elastic. Place in the same bowl covered with a damp kitchen towel. Let rise for 1-2 hours, or until doubled in size.

3. Prepare the filling. Dice the tomatoes and sérac. Add them and all the remaining ingredients to a large bowl and mix gently until well combined. Cover and refrigerate.

4. When the dough has risen, divide it into six equal parts. On a lightly floured work surface, roll out each piece of dough into a round, oblong flatbread, about 5 mm (about ¼-inch thick). Prick the dough several times with a fork.

5. Prepare the grill with low to medium heat. Grill the flatbreads for about 4-5 minutes on each side, until they turn a light golden brown. If the dough puffs up, simply press it down gently with a spatula. Place the topping on the flatbreads. Garnish with fresh basil leaves. Serve as an appetizer or main course with a salad.