Roll out the pastry about to about 5mm thick and use to line 6 mini fluted tart tins (approximately about 6x2cm). Chill the pastry-lined tins in the fridge for about half an hour. Then cover each one with greaseproof paper and blind bake by weighing them down well with some dried beans. Cook for 15 mins.
Meanwhile, heat the olive oil in a frying pan over medium heat. Sauté the onion until soft. Add the garlic, mushrooms and wine; turn up the heat to medium high. 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 bake them in the oven for 15 to 20 minutes until they're golden on top and solid. Serve warm on a bed of lightly dressed rocket.