Hojaldres de tomate, anchoas y piparras

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Una lámina de hojaldre
	
2 tomates de caserío medianos
	
Anchoas en aceite de oliva
	
Piparras frescas
	
Aceite de oliva virgen
	
Sal y pimienta
	
Un huevo


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Encender el horno a 200º.
	
Cortar la lámina de hojaldre con un cuchillo afilado en unos 12 trozos aprox.
	
Batir el huevo y pintar la superficie del hojaldre.
	
Cortar el tomate en láminas finas y colocarlo sobre los hojaldres y salpimentar.
	
Hornear unos 20 minutos hasta que estén dorados.
	
Sacar del horno y dejar templar.
	
Saltear las piparras en una sartén con un poco de aceite de oliva. Reservar.
	
Pintar los hojaldres con el aceite de las anchoas, añadir una anchoa y una piparra.
	
Servir templados.


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