Preheat the oven to 180C.
Combine the flour, Omega spread, egg yolk (reserve the white) and sugar in a food processor until it resembles fine breadcrumbs.
Add a tsp or more cold water and prcess quickly until it clumps into a ball. Remove from the processor and flatten into a small rectangular shape. Cover with plastic wrap and set aside in the fridge for 30 minutes.
Line the bottom and sides of a small slice pan (25 x 31 cm) with baking paper.
Roll the pastry to the size of the pan and lay across the bottom of the pan. Trim the sides neatly.
Prick the pastry with a fork and return to the fridge to chill for a further 20 minutes.
Cover with foil and beans and place in the oven to cook for 20 minutes.
Meanwhile cream the sugar and Omega spread in a mixer. Add the whole eggs and the extra egg yolk and beat to combine. Add the orange blossom water, vanilla and orange zest. Fold through the almond meal and poppy seeds.
Remove from the oven and brush the pastry with the egg white and bake for a further 2 minutes.
Fill the pan with the poppyseed mixture and bake for 20 minutes,
Once cool cut into slices and store in an airtight container.