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1
For Pastry: In a mixing bowl or processor, combine the flour, the salt, and sugar.
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2
Cut in 1/2 cup of butter until crumbly.
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3
Add just enough cold water so that they dough holds together in a ball.
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4
Seal in plastic wrap and refrigerate for at least 1 hour.
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5
For Filling: Working in small batches, blanch the Swiss chard in boiling salted water.
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6
Drain, rinse under cold water, and thoroughly squeeze dry.
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7
Chop the chard finely and set aside.
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8
Heat 2 tablespoons of butter and oil in a large skillet.
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9
Add chilies, garlic, ginger and saute over medium heat for 1 minute without browning.
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10
Add the onion, and cook with stirring until translucent.
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11
Add the nutmeg, cumin and thyme and cook 1 minute longer.
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12
Add Swiss chard and stir until completely dry.
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13
Remove from heat, season to taste with lemon juice and salt, and set aside.
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14
To Assemble:
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15
Roll out the dough on a lightly floured work surface to a very large circle 1/4 inch thick.
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16
Fold into quarters and carefully transfer the dough to a buttered 9-inch springform pan.
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17
Unfold the dough and gently fit it into the bottom of the pan, leaving a generous overhang.
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18
Brush the bottom and sides with some of the egg yolk mixture and set aside to dry for about 10 minutes.
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19
Preheat oven to 375F (190C).
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20
Spread half of the Swiss chard filling over the dough and arrange fish fillets on top.
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21
Cover evenly with remaining Swiss chard.
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22
Gently gather up the edges of the dough in the center, and twist it into a topknot, pinching the knot with thumb and forefinger.
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23
Leaving a knot 2 to 3 inches high, cut off the excess dough.
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24
Brush with the remaining egg yolk mixture and sprinkle with mustard seeds, and cut several slashes around the top.
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25
Place on a baking sheet and bake until golden, 1 to 1 1/4 hours.
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26
Cool completely on a rack before removing sides of the pan.
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27
Cut into wedges and serve at room temperature.
