In a large bowl, place the flour, sugar and salt and combine using a fork or knife to cut through the mixture.
Break the coconut oil into small pieces and add to the flour using your clean hands to rub the oil and flour mixture together until you form a crumb-like texture.
Add the apple cider vinegar to the water, then very gradually add the water mixture to the flour bowl, while mixing it together with a fork.
Once the dough is sticking together and compacting, you have added enough water. Use your hands to form a dough ball.
Cover the bowl with a damp cloth or tea towel and place the bowl in the fridge to chill for 15 minutes while you prepare the filling.
Split the plum slices into how many galettes you are making (3 or 6).
Remove the dough from the fridge and split into portions.
Take one portion and return the rest to the bowl and cover with the towel so they do not dry out.
Gently roll the dough out as thinly as you can without breaking it. You may find it easier to place a piece of greaseproof paper on top so the mixture does not stick to the rolling pin.
Transfer the rolled out dough to a baking tray lined with baking paper.
Continue with the remaining dough to make 3-6 galettes.
Add a spoonful of the blackcurrant jam to each galette, ensuring it reached the edges.
Fold the edges in roughly about 1-2cm to form the stuffed crust.
Begin layering the plum slices in a circular arrangement until you reach the middle.
Use any excess jam to fill any gaps.
Sprinkle with sugar.
Place in the oven and bake at 200 degrees for 20 minutes checking they do not burn.
Serve warm with a spoonful of coconut yoghurt.
This recipe will make 3 individual galettes which can be halved to make 6 portions. Alternatively, make 6 smaller galettes.
For an alternative, use a different stone fruit or a different flavour of jam, or even chocolate spread!