Take the dough out of the fridge. Wash the thyme and rosemary and dab dry. Pluck the leaves or needles separately and chop them coarsely.
Line two baking trays with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Fill 2 pastry sheets, place 1 pastry sheet on the work surface, brush with approx. 1 tbsp. oil.
Approx. 1⁄3 Spread thyme on top, sprinkle with approx. 1⁄2 TL salt. Place 1 pastry sheet on top, brush thinly with oil and press down lightly. Cut with a knife into about 24 rectangles (each about 5 x 7,5 cm).
Place on the baking tray. Fill the remaining pastry sheets with the remaining thyme or rosemary in the same way.
Bake in a hot oven for about 4 minutes until crispy. Take out and pull off the tray together with the paper. Let it cool down.