Prepare the tart’s bacon “crust” by taking a small cast iron pan and covering the bottom of the pan with a pinwheel of bacon. Each bacon slice should have one end at the center of the pan with about half of the slice extending over the edge of the pan. (That overhang will later be folded back to form the top layer of the “crust”.) Overlap bacon slices slightly until entire pan bottom is covered.
Add layer of potato slices, then layer of cheese, then potatoes, then cheese, and so on until ingredients are used and pan is filled.
Fold the bacon slices that are hanging over the edge of the pan back over the layers of potatoes and cheese towards the pan’s center to form another pinwheel as the top “crust” of the tart.