savoury tarts for birthday tea tomorrow can i cook tonight and re-heat tomorrow?

[mothersmilk]

thinki8ng along with ds's birthday cake can i make the tarts tonight and just refresh them in the oven tomorrow? one uses puff pasty the other is short crust?

Puff pastry one I would say leave raw till tomorrow, it will only take about 10 minutes to cook, and puff pastry doesn't take too well to reheating IMO.

Short crust I'd say cook now and then reheat tomorrow BUT make sure piping hot all through. Should be fine I'd have thought, after all this is what you do with ready made quiches isn't it.

roast cherry tomato halves on olive oil and a bot of balsamic (not completely cooked so they collapse tho) mix dijon mustard with cream cheese or marscapone, spread on puff pastry, arrange toms on top, sprinkle with sprigs of thyme and parmesan shavings. yum! don't reheat just prep all the bits and assembly will take about 2 minutes, 25 mins to cook.

OIC sorry thought you were looking for ideas not advice, ignore me!

I've done with both and they are never quite as good. Puff esp gets very greasy even if you reheat covered in foil.

If I were you, I'd maybe go as far as blind baking the shortcrust but I wouldn't touch the puff til tomorrow.

I wouldn't bake in advance

have baked the short crust and will serve it cold (says i can do that in the recipe) will bake the puff tomorrow figure it will be nice to have a choice of hot and cold no?

Good plan. Hope it all goes swimmingly! :)