For the puff pastry, pluck the parsley and thyme leaves and chop coarsely. Cut the chives into fine rolls.
2. Place 1 sheet of puff pastry on a floured surface. Spread half of the culinary herbs evenly on top and cover with another sheet of puff pastry. Spread remaining culinary herbs evenly on top and cover with last sheet of puff pastry. Dough approx.
3 mm thick (30 x 35 cm). Line the back of a baking sheet with parchment paper and place the puff pastry on top.
Sprinkle sea salt and sesame seeds over puff pastry and press lightly until smooth.
Weigh down with an oven rack and bake in a heated oven at 200 °C (gas 3, convection oven 180 °C ) for 15-20 minutes. Remove the oven rack from the dough and cut the still hot puff pastry with a smooth pastry wheel into 4 on the spot rectangles and place them on flat plates.
Marinate the lettuce with the vinegar, oil, a little salt and pepper, place it on the puff pastry pieces and spread the ham evenly on top. Sprinkle with mountain cheese and decorate with plucked chervil leaves. Serve immediately.
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Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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