Roll out the pastry about to about 5mm thick and line 4 tartlet tins (about 10cm)
Chill the pastry in the fridge for about half an hour.
Then cover each one with greaseproof paper and weigh them down well with some baking beans. Cook for 15 mins.
Meanwhile, in a little olive oil, fry the onion until it's soft. Add the garlic, mushrooms and wine; turn up the heat. Fry for a few more minutes until they're looking golden, then leave the mixture to cool a little.
Lightly whisk the cream with the eggs and season with salt and freshly ground pepper. Stir in the crumbled stilton and the mushroom mixture.
Pour into the pastry cases, leave a little space so they don't overflow while they cook and put them in the oven for 15-20 mins until they're golden on top and solid.