Preheat the oven to 200C/400F/Gas 6
Sift the flour, salt and pepper into a bowl and rub in the butter to form a bread crumb like mixture. Now add the grated cheese and then use the beaten egg to bind the mix together to form a dough.
Roll out to approximately 2-3mm and press into mini flan tins (I used 3) or one big flan tin.
You can blind bake the pastry if you want, but I find it doesn't go soggy with this recipe so don't bother.
Finely chop the chives and add them to the olive oil in a small pan. Warm for 20 minutes then allow to cool and strain out the chives so you are left with the flavoured oil.
Crumble the goats cheese into the pastry cases and add the grapes and pour over the flavoured oil.
Add a little pepper to taste, but go easy on the salt as the cheese is salted already.
Bake for approximately 15 minutes or until the pastry is golden.
Let them cool on a wire rack before removing from tins.
Serve with a fresh green salad and ice cold wine.