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Start by cleaning the cauliflower and removing the stem, being careful not to break it apart.
Blanch it in plenty of salted water for 4 minutes, then let it cool.
While it cools, prepare the filling.
Blanch the Swiss chard and cool it in ice water, squeezing it well.
Blend it together with the anchovies, capers, lemon zest, ricotta cheese, and two whole eggs, seasoning with salt and pepper.
Using a piping bag, fill the gaps in the cauliflower from the bottom with the filling.
Roll out the shortcrust pastry and line a 6 or 8" springform pan (to fit the cauliflower) with the dough. Place the cauliflower with the stem end down into the pastry lined pan and roughly roll up the extra dough to form a crust.
Brush the shortcrust pastry with egg yolk and the outside of the cauliflower with melted butter. Bake at 185 degrees Celsius for 40 minutes, until the pastry is done and the top of the cauliflower is browned.
Let cool, and cut it when cold.
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