Start by making your own dough. In a large bowl, add the flour, yeast, olive oil and water. Stir once and add the salt. Stir and knead for 10-15 minutes. Put the dough in a bowl and cover with a towel. Set aside for 45 minutes.
Meanwhile, make your filling so that it cools down until your dough rises.
Put your sliced cherry tomatoes or tomatoes in a non-stick pan or wok. Add salt and black pepper.
Squeeze the tomatoes a little to make their juices for 5-10 minutes.
Put them on a plate and set aside.
Put the balsamic and maple syrup in the same pan. Cook for 1 minute. Set aside and toss the cherry tomatoes again without their juices. Stir, add salt and black pepper if necessary and allow your mixture to cool.
Once your dough has risen, place it on a piece of non-stick paper and cover it with another one. Open it in a round sheet with a diameter of about 25 cm.
Transfer it along with the bottom non-stick paper to a baking tray. Put the filling in the middle, pour the grated cheese on top and turn the edges of the dough upwards as shown in the photos.
Bake in a preheated oven at 180C for 35-40 minutes.
Remove from the oven and let your galette cool for 10 minutes before cutting.
Cut and serve.