Preheat oven to 400 degrees F. Spread out thawed puff pastry sheet on parchment paper on a baking sheet. Use a knife to score the pastry (about 1 inch in from the edge). Use a fork to pierce the inside rectangle roughly ever half inch.

Bake for 15 minutes or until lightly golden.

Remove from oven and sprinkle with gruyere cheese. Alternate stalks back and forth across the tart.

Spray or brush with olive oil and season with salt and pepper.

Return to oven for 20 minutes.

Use a small round cutter (I used the back of a piping tip) to cut out 8 small rounds from the provolone slices.

Allow to cool slightly. Place rounds in pairs on the tart. Top with capers as "eyeballs".