Veggie tartare with burrata

This earthy vegetarian tartare is the kind of starter that earns its place at a festive table. Slow-roasted aubergine and celeriac create a deep, savoury base; creamy burrata adds softness and a touch of indulgence; and a crisp topping of pinenuts, capers, sage and lemon zest brings crunch, brightness and a salty finish.

Autor: Suzanne van der Staaij | 30. listopada 2026. | 4 min čitanja

For a celebratory dinner, this is exactly the kind of opening course you want – elegant, a little unexpected, and genuinely impressive without being complicated. It offers a refined vegetarian alternative that feels every bit as special as something meat-based, with rich Mediterranean-style flavours and a composed, dinner-party presentation.

The roasted vegetables create a deep, earthy base – and sundried tomatoes, balsamic glaze and tomato purée build a sweet-savoury intensity beneath the surface that you notice with every bite. Burrata adds a velvety softness that lightens the whole dish, while the crispy pinenuts and fried capers bring welcome crunch and a salty edge. Sage and lemon zest are the finishing touch – aromatic and bright, they cut through the richness and pull everything together.

Rich in flavour and layered in texture, it’s still light enough to open a meal without overwhelming what follows. Seasonal, full of character and entirely make-ahead – so you can actually enjoy the evening.

Ingredients (for 4 people):

1 aubergine
½ celeriac
3 tbsp extra virgin olive oil
4 sundried tomatoes in oil
1 tbsp tomato puree
1 tbsp balsamic glaze
1 tbsp smoked paprika powder
1 tbsp dried oregano
2 tbsp Italian black olives
1 burrata
Sea salt & black pepper
Optional: edible flowers to decorate

For the topping:

2 tbsp capers
3 sage leaves
2 tbsp pinenuts
1 tbsp lemon zest
2 tbsp extra virgin olive oil

Preparation:

1.
Preheat the oven to 200°C.
2.
Peel the celeriac and cut it into small cubes. Cut the aubergine into small cubes as well.
3.
Toss both with 3 tbsp olive oil, salt and black pepper.
4.
Spread on a baking tray in an even layer. Roast for 30-40 minutes, or until soft and lightly caramelized. Toss halfway through. Let the vegetables cool slightly.
5.
Add the roasted aubergine and celeriac to a food processor (or chop all ingredients finely if you don’t have one). Add the sundried tomatoes, tomato paste, dried oregano, balsamic glaze and smoked paprika.
6.
Pulse a few times until the mixture is finely chopped and combined, but still has some texture. Taste and season with salt and black pepper as needed.
7.
Halve the olives and mix through the tartare.
8.
Chop the pinenuts and sage. Dry the capers with kitchen paper or towel.
9.
Heat the olive oil in a small frying pan over medium heat. Add the pinenuts, capers and sage and toast until golden and crispy. Remove from the heat and stir in the lemon zest.
10.
Divide the veggie tartare between the plates. For a neat presentation, use a plating ring or shape it gently with a spoon.
11.
Place some burrata on top of each portion. Spoon over the crispy pine nut and caper topping. Option to drizzle with extra olive oil and decorate with edible flowers.