Galette Landaise

The historic Arab influence in France remains in dishes like this galette, made with a paper-thin, stretched pastry just a tad thinner than strudel and resembling phyllo. In Mont-de-Marsan, south of Bordeaux, I attended a lesson in pulling the soft, pliable dough to a giant sheet so thin, said the pâtissier, he can read love letters through it. To work with the dough, you will need a surface at least a yard (a meter) square, and when I can, I do it in the open air, as flour gets scattered e