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.