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For the frangipane, cream the soft butter with the sugar. Add the egg, ground almonds, flour, and vanilla, and mix into a smooth cream.
Unroll the pastry and cut into 8 equal squares.
For each square, fold the four corners slightly inward and press down, forming a round galette shape with a rim.
Place about 1 heaping tsp of frangipane (approx. 20-25 g) in the center of each galette and spread lightly - not all the way to the edge, as it will spread while baking.
Brush the rim with the beaten egg yolk and sprinkle with sliced almonds.
Chill the galettes for 10-15 minutes before baking. Preheat the oven to 190 °C (375 °F) top/bottom heat.
Bake for about 18-22 minutes, until golden brown.
Let cool and dust with powdered sugar.