Peach & almond galettes (pastries)

Method

• 1
  Preheat oven to 200C or 180C fan-forced. Line a large baking tray with non-stick baking paper. Using a wooden spoon, combine the butter, sugar, vanilla and ground almonds.
• 2
  Using an 11cm round cutter or saucer as a guide, cut 4 x 12cm rounds from the pastry. Place the pastry rounds onto the prepared tray. Score a line into the pastry about 1cm from the edge to form a rim. Prick the pastry inside the line with a fork.
• 3
  Spread the almond mixture onto the pastry inside the scored line. Cut the peaches into wedges. Arrange the fruit over the almond mixture, piling it up slightly as necessary.
• 4
  Bake for 15-20 mins until golden brown. Slide onto a wire rack for 5 mins to cool slightly. Dust galettes with icing sugar and serve with scoops of ice cream.